I love baking some fresh fish for dinner and am always trying to mix up the sides that I serve it with.  Recently I bought a bunch of asparagus but then after adding dill and almonds thought, this is kind of something I do all the time.

While rooting around my produce drawer in the refrigerator, I happened to discover some bell peppers I’d nearly forgotten about that I had purchased recently at the farmer’s market.  I sliced it up, added it to the asparagus and boom!  Pretty and yummy appetizer of roasted vegetables.

I also had started to make something like a tzatziki when I realized that I was missing most of the ingredients, but then I ended up just discovering that a little bit of Greek yogurt, mixed with some lemon juice, salt and pepper results in a wonderful sauce that went well not only with these roasted vegetables, but also with the white fish that I ended up serving as the main meal.

Ingredients

For the Greek yogurt sauce

• 1/2 cup Greek yogurt
• 2 tbsp lemon juice
• salt and pepper to taste

For the Vegetables

• One bunch asparagus
• 2 red bell peppers, sliced
• 2  tbsp chopped dill
• handful of sliced almonds
• salt pepper to taste
• EVOO
• Lemon zest (optional)

Directions

1. Pre-heat oven to 375 degrees.
2. Toss the asparagus and sliced bell peppers in olive oil and then spread on a sheet of foil covering a baking pan.
3. Sprinkle the salt and pepper, dill and almonds over the veggies.
4. Roast for about 30 minutes.
5. In the meantime, for the sauce, mix the Greek yogurt, lemon juice, salt and pepper until thoroughly mixed together.
6. To serve, spread some of the sauce on a plate, and then place the roasted vegetables on the sauce once they are cooked.  (Optional: add some lemon zest)