Baked Vegetables with Yoghurt Sauce

Bell peppers, zucchini, and eggplant are baked in the oven and served with yogurt, dill, and mint sauce.

Servings: 4

Ingredients

• Bulgarian red pepper (peeled from seeds) – 1 pc.
• Bulgarian yellow pepper (peeled from seeds) – 1 pc.
• Large zucchini – 1 pc.
• Large eggplant – 1 pc.
• Olive oil – 2 tbsp
• Garlic (chopped) – 3 cloves
• Salt to taste
• Ground black pepper – to taste

For the sauce:

• Fresh dill (chopped) – 2 tbsp
• Fresh mint (chopped) – 2 tbsp
• Natural yogurt – 1 glass

Directions

1. Turn on the oven to preheat to 200 degrees.
2.  Cut the vegetables into 2 cm pieces.
3.  Place the vegetables on a large baking sheet. Mix the garlic with olive oil, sprinkle with vegetables, sprinkle with salt and pepper, stir.
4.  Place vegetables in a preheated oven for 25-30 minutes, until brown.
5.  Meanwhile, prepare the sauce. In a small bowl, combine yogurt with dill and mint. Place the sauce in 4 small saucers.
6.  Skewer baked vegetables on wooden sticks or skewers and serve immediately with yogurt sauce.

Enjoy your meal!