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🥗 Creamy Roasted Vegetable Salad with Pumpernickel Crumble

270 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs.
• Zucchini 2 pcs.
• Salt pinch
• Pepper, red 2 pcs.
• Cherry tomatoes 500 g
• Garlic cloves 1 pcs.
• Olive oil 4 tbsp
• Cumin 0.25 tsp
• Pepper, black ground pinch
• Mint, fresh 30 g
• Limes 1 pcs.
• Yogurt, plain 150 g
• Apple sauce 2 tbsp
• Pumpernickel 3 slices

Instructions

1. 1. Preheat the oven to 240 degrees Celsius with top and bottom heat.
2. 2. Wash the eggplant and zucchini thoroughly.
3. 3. Cut off the ends of the eggplant and zucchini.
4. 4. Cut the vegetables lengthwise into quarters.
5. 5. Slice the quarters into thin slices.
6. 6. Place the slices in a kitchen colander.
7. 7. Sprinkle salt over the vegetables.
8. 8. Let the vegetables drain for about five minutes.
9. 9. Wash the bell pepper under running water.
10. 10. Cut the bell pepper in half.
11. 11. Remove the stem and seeds from the bell pepper.
12. 12. Cut the bell pepper into small cubes.
13. 13. Wash the tomatoes thoroughly.
14. 14. Cut the garlic clove in half.
15. 15. Peel the garlic cloves.
16. 16. Dice the garlic very finely.
17. 17. Squeeze the excess water out of the eggplant and zucchini.
18. 18. Place the squeezed vegetables into a large bowl.
19. 19. Add the diced bell pepper to the bowl.
20. 20. Add the tomatoes to the bowl.
21. 21. Add the diced garlic.
22. 22. Drizzle some olive oil over the vegetables.
23. 23. Sprinkle cumin over the mixture.
24. 24. Add pepper.
25. 25. Mix all ingredients thoroughly.
26. 26. Spread the vegetables out flat on a baking sheet.
27. 27. Place the tray on the top rack in the oven.
28. 28. Roast the vegetables for about twenty minutes.
29. 29. Do not wash the bowl yet.
30. 30. Wash the mint under running water.
31. 31. Shake the mint dry.
32. 32. Pluck the mint leaves off the stems.
33. 33. Cut the mint leaves into fine strips.
34. 34. Cut the lime in half.
35. 35. Squeeze the juice out of the lime.
36. 36. Put the yogurt into the unwashed bowl.
37. 37. Add the cut mint leaves to the yogurt.
38. 38. Add the lime juice.
39. 39. Stir in apple puree.
40. 40. Season the sauce with salt.
41. 41. Season the sauce with pepper.
42. 42. Mix all sauce ingredients well.
43. 43. Place a frying pan on the stove.
44. 44. Set the heat to medium.
45. 45. Crumble the pumpernickel into small pieces.
46. 46. Put the pumpernickel pieces into the hot pan.
47. 47. Roast the pumpernickel without adding extra fat.
48. 48. Turn the pieces frequently.
49. 49. Roast the pumpernickel for about three minutes.
50. 50. Take the vegetables out of the oven.
51. 51. Place the hot vegetables into a large bowl.
52. 52. Pour the yogurt sauce over the vegetables.
53. 53. Gently mix the vegetables with the sauce.
54. 54. Taste the mixture and adjust with salt if needed.
55. 55. Taste the mixture and adjust with pepper if needed.
56. 56. Distribute the salad onto the plates.
57. 57. Sprinkle the roasted pumpernickel crumbs on top.
58. 58. Enjoy your meal!

Nutrition per serving

• kcal: 270
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 30 g