Baked Vegetables with Yoghurt Sauce

by Editorial Staff

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!

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