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🍽️ Oven Vegetables with Yogurt and Tomato Sauce

330 kcal · 75 min · 4 servings

Ingredients

• 1 large eggplant(s)
• 1 large zucchini
• 1 kg pointed pepper, green (Turkish or Hungarian)
• 500 g potato(es)
• Olive oil
• 500 g yogurt
• 1 gr. can(s) pizza tomatoes (or peeled tomatoes)
• 1 clove(s) of garlic
• Salt

Instructions

1. 1. Peel the eggplants and zucchini halfway in stripes.
2. 2. Cut the peeled vegetables into thick slices of about 1 to 2 centimeters.
3. 3. Core the peppers and divide them into two to three pieces.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into thick slices.
6. 6. Wash all the vegetables thoroughly.
7. 7. Place the vegetables on a kitchen towel to drain well.
8. 8. Choose one of the two preparation methods: the low-calorie version or the traditional method.
9. 9. Place the drained vegetables for the simple version in a large baking dish or on a baking sheet.
10. 10. Season the vegetables with salt.
11. 11. Drizzle the vegetables with olive oil.
12. 12. Mix the vegetables with the oil and salt well.
13. 13. Preheat the oven to 200 degrees Celsius with top and bottom heat.
14. 14. Put the vegetables in the oven.
15. 15. Bake the vegetables for at least half an hour.
16. 16. Remove the vegetables earlier if you prefer them firmer.
17. 17. Season the drained vegetables with salt for the traditional version.
18. 18. Heat plenty of oil in a pan.
19. 19. Fry the vegetables gradually in the pan.
20. 20. Put the canned tomatoes into a pot or pan.
21. 21. Season the tomatoes with salt.
22. 22. Flavor the tomatoes with garlic.
23. 23. Let the tomato sauce simmer over low heat for about 15 minutes.
24. 24. Arrange the finished vegetables on a plate or in a deep dish.
25. 25. Pour the yogurt over the vegetables.
26. 26. Pour the tomato sauce over the vegetables.

Nutrition per serving

• kcal: 330
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 32 g