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🍽️ Crispy Vegetable Pan with Yogurt Dip

269 kcal · 30 min · 4 servings

Ingredients

• 250 g cucumber (0.5 cucumbers)
• salt
• 1 clove of garlic
• 0.5 lemon
• 150 g yogurt (0,3 % fat)
• 2 tbsp olive oil
• chili flakes
• pepper
• 500 g green zucchini (2 green zucchinis)
• 200 g red bell peppers (1 red bell pepper)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 200 g carrots (2 carrots)
• 1 onion
• 250 g Napa cabbage
• 1 tbsp gyro seasoning (gluten-free)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Peel the cucumber completely.
3. 3. Cut the cucumber in half lengthwise.
4. 4. Remove the seeds from the cucumber halves.
5. 5. Grate the cucumber flesh coarsely.
6. 6. Place the grated cucumber into a sieve.
7. 7. Sprinkle the cucumbers with some salt.
8. 8. Let the cucumbers drain for 15 minutes.
9. 9. Peel the garlic.
10. 10. Finely chop the garlic.
11. 11. Squeeze 2 tablespoons of juice from the lemon.
12. 12. Mix the yogurt with the garlic.
13. 13. Add 1 tablespoon of olive oil to the yogurt mixture.
14. 14. Add 1 tablespoon of lemon juice to the yogurt mixture.
15. 15. Add some chili flakes to the yogurt mixture.
16. 16. Fold the drained cucumbers into the yogurt mixture.
17. 17. Season the dip mixture with salt and pepper.
18. 18. Wash the zucchini.
19. 19. Dry the zucchini with a cloth.
20. 20. Cut the zucchini into thirds.
21. 21. Cut the bell peppers into quarters.
22. 22. Remove the seeds from the pepper pieces.
23. 23. Wash the deseeded pepper pieces.
24. 24. Wash the carrots.
25. 25. Peel the carrots.
26. 26. Peel the onion.
27. 27. Cut all prepared vegetables into thin strips.
28. 28. Wash the Chinese cabbage.
29. 29. Remove the hard stems from the Chinese cabbage.
30. 30. Cut the Chinese cabbage into strips.
31. 31. Heat the remaining olive oil in a coated pan or wok.
32. 32. Fry the carrots and peppers while stirring for 2 to 3 minutes.
33. 33. Add the Chinese cabbage and zucchini.
34. 34. Continue frying the vegetables for 1 to 2 minutes.
35. 35. Add the onions.
36. 36. Fry the onions for 1 more minute.
37. 37. Sprinkle the vegetables with gyro seasoning.
38. 38. Fry the seasoned vegetables briefly.
39. 39. Deglaze the vegetables with the remaining lemon juice.
40. 40. Season the vegetables with salt and pepper.
41. 41. Serve the vegetable pan with the cucumber yogurt.

Nutrition per serving

• kcal: 269
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 23 g