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Roasted Vegetables

Roasted vegetables with golden edges, served with a simple tomato sauce and garlic yogurt. Light, balanced, and simple in the best way.
Shared notes will appear here.
Everyday Cooking
Turkish
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Bowl of roasted eggplant, zucchini, and potatoes with tomato sauce, garlic yogurt, and Shishito peppers, Turkish kizartma.
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Ingredients:

Vegetables (uniform medium cubes)
  • 2 eggplants, medium
  • 2 zucchini
  • 2 potatoes, cut smaller
  • 12 oz Shishito peppers
For roasting
  • 6 tbsp olive oil
  • Salt
  • Black pepper, freshly ground, optional
Tomato sauce
  • 4 tomatoes, grated
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt
  • Pinch of sugar, optional, balances acidity if tomatoes are sharp
Garlic yogurt
  • 2 cup yogurt
  • 2 garlic clove, pressed
  • ½ tsp salt

Method:

Start Cooking
Prep
  • Cube eggplant, zucchini, and potatoes (cut potatoes slightly smaller).
  • Keep Shishito peppers whole (12 oz, stems on).
Tray setup
  • Tray 1: potatoes + eggplant.
  • Tray 2: zucchini + Shishito peppers.
  • Toss each tray separately with olive oil and salt.
Roast (425°F / 220°C)
  • Start Tray 1 → roast 20 minutes.
  • Add Tray 2 → roast both 10–15 minutes more.
  • Potatoes + eggplant: ~30–35 minutes.
  • Zucchini + peppers: ~10–15 minutes.
Make the tomato sauce (while roasting)
  • Heat 2 tbsp olive oil.
  • Add garlic, sauté briefly.
  • Add grated tomatoes and salt.
  • Simmer 10–15 minutes until slightly thick.
Garlic yogurt
  • Mix yogurt, garlic, and salt.
Assemble
  • Arrange roasted vegetables on a plate.
  • Spoon tomato sauce over.
  • Add yogurt on top or serve alongside. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Roast vegetables in a single layer to prevent steaming.
  • Use two trays to keep textures balanced and avoid overcrowding.
  • Cut vegetables evenly for consistent cooking.
  • If using one baking sheet, add zucchini and peppers later to prevent overcooking.
  • Keep Shishito peppers whole for better texture and presentation.
 
Make it yours
  • Traditional version: Fry each vegetable separately in oil for a richer, classic texture.
  • Use Cubanelle or long green peppers instead of Shishito.
  • Add red bell peppers sweetness and color.
  • Add finely chopped onion to the tomato sauce for a deeper flavor.
  • Cut vegetables into rounds instead of cubes.
  • Skip yogurt if you prefer.
 
At the table
  • Serve warm or at room temperature.
  • Pair with fresh bread to scoop the sauce and yogurt.
  • Works as a light main or a side alongside grilled meat or chicken.

My notes:

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Nutrition:

Calories: 530 kcal | Carbohydrates: 52 g | Protein: 11 g | Fat: 33 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 22 g | Cholesterol: 17 mg | Sodium: 409 mg | Potassium: 1731 mg | Fiber: 15 g | Sugar: 23 g | Vitamin A: 1398 IU | Vitamin C: 72 mg | Calcium: 216 mg | Iron: 2 mg
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