Oven vegetables with sesame & yoghurt dips

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix yoghurt and 1 teaspoon salt. Line a large sieve with a kitchen towel and hang in a bowl. Add the yoghurt and leave to drain in the refrigerator for at least 5 hours, preferably overnight

2. 2

   Wash the potatoes thoroughly and cut them in half lengthwise. Peel, wash and cut carrots into pieces. Spread everything on a fat pan or in a large casserole dish. Season with salt and pepper and drizzle with 3 tablespoons of oil. Pour on 100 ml water. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 50 minutes

3. 3

   Clean, wash and slice the zucchini. Wash the sage and remove the leaves. Mix zucchini, sage and 1 tbsp. oil. Add to the potatoes about 15 minutes before the end of the baking time. Sprinkle with sesame seeds

4. 4

   Peel the garlic and cut into thin slices. Fry in 1 tsp. hot oil until golden brown. Let cool off. Peel onion and chop finely. Wash the chives and cut into small rolls. Turn yoghurt out of the sieve into a bowl. Remove kitchen towel. Mix one half with onion and chives, the other half with garlic and chilli. Season dips with salt and pepper. Arrange with the oven vegetables

5. 5

   Drink: cool white wine

Nutrition Facts

KCAL
480 kcal

CARBS
52 g

FATS
22 g

PROTEINS
16 g