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🍽️ Roasted Potato Wedges with Sautéed Vegetables and Yogurt Dressing

420 kcal · 30 min · 4 servings

Ingredients

• 600 g new waxy potatoes
• 100 g Grana Padano
• 4 tbsp rapeseed oil
• 2 tbsp wholemeal breadcrumbs
• salt
• pepper
• 1 zucchini
• 1 eggplant
• 200 g cherry tomatoes
• 1 bunch mixed herbs (20 g; e.g. dill and chives)
• 1 red onion
• 400 g yogurt (3.5% fat)
• 1 tsp mustard

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into wedges.
3. 3. Finely grate half of the Grana Padano cheese.
4. 4. Place the potato wedges, the grated cheese, two tablespoons of oil, and breadcrumbs into a large bowl.
5. 5. Season the mixture with salt and pepper.
6. 6. Mix everything well until the potatoes are evenly coated.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the potato wedges out on the tray.
9. 9. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
10. 10. Cover the tray and bake the potatoes for 20 minutes.
11. 11. Remove the cover and bake the potatoes for another 20 to 30 minutes uncovered.
12. 12. Take the potatoes out of the oven.
13. 13. Let the potato wedges cool down for 15 minutes.
14. 14. Wash the zucchini and the eggplant.
15. 15. Cut the zucchini and the eggplant into small cubes.
16. 16. Heat the remaining oil in a frying pan.
17. 17. Sauté the vegetable cubes over medium heat for 10 minutes.
18. 18. Season the vegetables with salt and pepper.
19. 19. Wash the tomatoes.
20. 20. Halve the tomatoes.
21. 21. Wash the herbs.
22. 22. Shake the herbs dry.
23. 23. Pluck the tips or leaves from the herbs.
24. 24. Finely chop the herbs.
25. 25. Peel the onion.
26. 26. Dice the onion finely.
27. 27. Stir the yogurt together with the chopped herbs, the diced onions, and the mustard.
28. 28. Season the yogurt mixture with salt and pepper to taste.
29. 29. Shave the remaining Grana Padano cheese.
30. 30. Crumb the cheese roughly.
31. 31. Mix the cooled potato wedges with the sautéed vegetables and the tomatoes.
32. 32. Fold the yogurt sauce into the potato and vegetable mixture.
33. 33. Sprinkle the grated Grana Padano over the top.
34. 34. Serve the salad.

Nutrition per serving

• kcal: 420
• Protein: 19 g · Fett/Fat: 21 g · Carbs: 37 g