Roasted vegetables with yogurt sauce

Roasted vegetables with yogurt sauce
 
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This recipe was uploaded
by vacendak

 
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Ingredients

Ingredients
Method
 
  • (serves 4)
  • 1 cauliflower
  • 1 bundle of celery
  • 4 or 5 carrots
  • 2 courgettes
  • extra virgin olive oil
  • salt and pepper
  • thyme
  • rosemary
  • cumin
  • oregano
  • For the yogurt sauce
  • 1 greek yogurt
  • extra virgin olive oil
  • salt
  • pepper
  • 1 chopped chili
  • lemon zest
  • lemon juice
Wash and dry the carrots, leaving the skin. Wash and dry the celery, discarding the part of the root and leaves.

Separate the stalks from the cauliflower. Cut zucchini into thick slices.

Preheat oven to 180 degrees Celsius (350 Fahrenheit).

Place vegetables on an oven tray.

Season vegetables with salt, pepper, thyme, rosemary, cumin, oregano and oil.

Place in oven at 180 degrees for 30 minutes.

After this, remove the celery and courgettes, turn the carrots and colifores and leave in oven another 15 minutes.

Prepare the yogurt sauce, mixing all ingredients.

Put the vegetables in a plate and seasoned with sauce over the top.

Roasted vegetables with yogurt sauce

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This recipe was uploaded by vacendak

 
 
An amazing contrast between the hot vegetables and the cold sauce

Method


Wash and dry the carrots, leaving the skin. Wash and dry the celery, discarding the part of the root and leaves.

Separate the stalks from the cauliflower. Cut zucchini into thick slices.

Preheat oven to 180 degrees Celsius (350 Fahrenheit).

Place vegetables on an oven tray.

Season vegetables with salt, pepper, thyme, rosemary, cumin, oregano and oil.

Place in oven at 180 degrees for 30 minutes.

After this, remove the celery and courgettes, turn the carrots and colifores and leave in oven another 15 minutes.

Prepare the yogurt sauce, mixing all ingredients.

Put the vegetables in a plate and seasoned with sauce over the top.
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