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🍽️ Grilled Vegetables with Yogurt Herb Dip

201 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 bunch spring onions
• 1 bulb fennel
• 100 g oyster mushrooms
• olive oil (for brushing)
• 300 g yogurt
• 0.5 lemon (organic)
• 1 clove of garlic
• 1 pinch sugar
• 0.5 tsp mustard
• salt
• pepper (from the mill)
• 1 handful arugula
• 4 sprigs basil
• chives (to taste)

Instructions

1. 1. Switch the oven to the grill function and preheat it.
2. 2. Brush a baking tray with some olive oil.
3. 3. Remove the seeds and the stem end of the bell peppers.
4. 4. Cut the bell peppers into eight equal pieces.
5. 5. Wash the zucchini and slice it lengthwise into thin slices.
6. 6. Cut the zucchini slices into strips about two centimeters wide.
7. 7. Wash the spring onions and remove the dry tips.
8. 8. Cut the spring onions in half lengthwise.
9. 9. Divide the spring onions into about three equal pieces.
10. 10. Wash the fennel and remove the hard base only from the surface.
11. 11. Cut the fennel bulb into four or eight pieces.
12. 12. Clean the mushrooms of dirt and remove any dirty spots.
13. 13. Trim the mushroom stems if they are too long.
14. 14. Season the prepared vegetables with salt and pepper.
15. 15. Brush the vegetables with olive oil.
16. 16. Place the vegetables on the prepared baking tray.
17. 17. Put the tray into the preheated oven.
18. 18. Grill the vegetables for five to ten minutes.
19. 19. Turn the vegetables once while grilling.
20. 20. Remove the vegetables from the oven when they are golden brown.
21. 21. Put the yogurt into a small bowl.
22. 22. Finely grate the peel of one lemon.
23. 23. Add the lemon peel to the yogurt.
24. 24. Squeeze the juice of half a lemon.
25. 25. Take about one tablespoon of lemon juice.
26. 26. Add the lemon juice to the yogurt.
27. 27. Add a small spoonful of sugar to the yogurt.
28. 28. Add a small spoonful of mustard to the yogurt.
29. 29. Season the yogurt mixture with salt and pepper.
30. 30. Stir all ingredients for the sauce well.
31. 31. Taste the sauce at the end.
32. 32. Wash the fresh herbs and dry them.
33. 33. Chop the herbs very finely.
34. 34. Save a small part of the herbs for decoration.
35. 35. Stir the rest of the herbs into the yogurt sauce.

Nutrition per serving

• kcal: 201
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 16 g