Roasted September Vegetables with Dill Yogurt Sauce

This recipe is perfect for this time of year, when the late summer vegetables are still going pretty strong but the weather has cooled down enough to make roasting appealing. This combination is deeply flavorful, and the dill yogurt sauce with a pinch of garlic gives it a Greek or Turkish flair.

Vegetables
1 large eggplant, peeled and cubed
2 sweet red peppers, in bit sized pieces
2-3 paste tomatoes, seeded and cubed
Olive oil
Salt

Yogurt Sauce
1/2 cup plain yogurt
1 clove garlic, very finely minced
1 Tbsp chopped fresh (or frozen) dill

Preheat the oven to 400 degrees.

Combine the vegetables in a large bowl. Drizzle generously with olive oil and quickly toss (the eggplant will absorb oil, so toss quickly after drizzling to spread it around before it soaks in too much). Sprinkle with salt and toss again.

Spread the vegetables on a rimmed baking sheet, preferably in a single layer. Roast for 30 minutes, stirring once or twice to prevent burning and sticking.

While the vegetables roast, combine the yogurt, garlic, and dill and stir well. The yogurt will thin into a sauce.

Serve the vegetables topped with the yogurt sauce at the table.

Serves 4-6.