members recipes

An amazing contrast between the hot vegetables and the cold sauce

Ingredients
(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

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.