I also make one like this but use brown sugar instead of the maple sauce
https://www.loveandlemons.com/peanut-sauce/

I make this all the time but switch out a lot of the oil for water
https://pinchofyum.com/roasted-red-pepper-sauce

You could start with half the oil and see what you think.

I only prefer my roasted vegetables to be dressed in olive oil and lemon.

I like zhoug sauce and have made my own. I use poblano peppers but bulk it up with sweet red peppers so it's not so spicy and I get lots of sauce for one batch.

Also there are packet mixes for tzaziki that you add your own greek yogurt to. Probably high in sodium but better than completely premade. You can really health it up with lots of chopped cucumber.

Here are mine:
Pesto (good for white beans, chicken and fish and veg, add vinegar and leave out cheese if you want a quick basil vinaigrette; freezes well w/o the vinegar)
https://lidiasitaly.com/recipes/classic-pesto-2/

Homemade Teriyaki (good for chicken, fish, veg, no need to freeze--lasts forever in fridge)
2 Tbl. soy sauce
2 Tbl. mirin
2 Tbl. sake
2 Tbl. water
Bring to a boil until thickened.

Red wine reduction (good for red meat and vegetables, freezes well)
https://www.thespruceeats.com/marchand-de-vin-red-wine-sauce-996103

Nuoc Cham (Vietnamese dipping sauce, my kids love with pork, chicken, anything grilled, salads, cucumbers, etc. Have never tried to freeze but wanted to include)
3 tbsp white sugar
3 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp lime juice
1/3 cup water
1 birds eye chilli, finely chopped or 1/2 tsp dried
3 cloves garlic, finely chopped
Mix ingredients (I shake in a jar). Set aside 10 minutes+.

Penzey’s, and I’m sure other places sell powdered dressing mixes in small jars. You can mix them to your taste with oil, vinegar, buttermilk etc and make just what you need each time.

I love chimichurri on roasted veggies. Other sauces I like on veggies are:
pesto
green goddess
vinagrettes (use different vinegars for different flavors - I love balsamic and champagne vinegar and they taste pretty different - I also like to add lemon to milder vinagrettes)
romesco

I'm working with a dietitian to change my diet so that I eat more vegetables and lean proteins. I love roasted vegetables but I am getting a little bored. I'd love to start making sauces like chimichurri and salad dressings to help differentiate my meals. Any recommendations? I want to make these at home and freeze in small portions, not buy from the store.