Recipe: Roasted Mixed Veg with Yoghurt and Chilli Oil
This is such a delicious veggie based dish and it’s pretty easy to do. The original recipe from Ottolenghi asks you to pan fry the veg, but I like to roast it instead as it’s easier, but if I have time then frying definitely adds flavour (and fat mind you!).
If you’ve seen some of my previous recipes you’ll know that aubergines are one of my favourite veggies, so this is a perfect dish in my eyes!
INGREDIENTS
3 large tomatoes, cut into wedges
2 medium courgettes, cut into 2cm chunks
1 aubergine, cut into 2cm chunks
2 large red peppers, cut into 2cm chunks
150g greek yoghurt
1 garlic clove, crushed
1 tbsp mint, shredded
1 1/2 tsp dried mint
1 1/2 tsp lemon joice
Oil for frying
Salt and pepper
1 green chilli, roughly chopped
20g parsley
1 tbsp chopped mint
1tsp ground cumin
60ml Olive oil
METHOD
Preheat oven 170
Spread out the tomatoes, courgettes, peppers and aubergines on a baking tray and sprinkle with salt and coat in oil then bake for 40mins.
If you prefer you can pan fry the courgettes, aubergines and peppers in sunflower oil in a pan in batches until golden brown, then drain and leave to cool.
Make the herb oil by blending all the ingredients in a small food processor to get a thick sauce.
In a bowl stir together the yoghurt, garlic and fresh and dried mint, lemon juice and pepper, then add the vegetables and stir gently. Spoon the herb oil on top.
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