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🍽️ Roasted Vegetables with Yogurt Dip

795 kcal · 30 min · 4 servings

Ingredients

• 300 g small potatoes
• 2 carrots
• 1 small beetroot
• 1 small zucchini
• 1 red onion
• 150 g cherry tomatoes
• 2 tbsp olive oil
• salt
• pepper
• 200 g feta (45% fat in dry matter)
• 1 tsp dried thyme (alternatively: oregano)
• 2 tbsp walnut kernels (15 g each)
• 1 garlic clove
• 150 g Greek yogurt
• 1 tsp lemon juice
• 4 sprigs parsley

Instructions

1. 1. Wash the potatoes thoroughly, remove any eyes, and cut them in half. Peel the carrots and the beetroot, wash them, and cut them into small cubes. Wash the zucchini and slice it. Peel the onion and cut it into thin strips. Wash the tomatoes.
2. 2. Toss the potatoes, carrots, and beetroot with one tablespoon of oil, salt, and pepper. Spread the vegetables on a baking sheet lined with parchment paper and bake in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3) for about 20 minutes.
3. 3. Spread the zucchini, tomatoes, and onions on the tray and place the feta cheese on top. Sprinkle everything with thyme, drizzle with the remaining olive oil, and bake together for another 10 minutes. Then add the walnuts and bake for another 5 minutes.
4. 4. Meanwhile, peel the garlic and press it into a bowl. Mix it well with yogurt, lemon juice, salt, and pepper. Wash the parsley, shake it dry, and chop it finely.
5. 5. Serve the roasted vegetables on plates, add the yogurt dip, and top with some feta and the chopped parsley.

Nutrition per serving

• kcal: 795
• Protein: 29 g · Fett/Fat: 53 g · Carbs: 48 g