Albanian-inspired Roasted Vegetable Medley with Herbed Yogurt Sauce

Ingredients

• 2 red bell peppers, sliced (300g) 2 red bell peppers, sliced (300g)
• 2 yellow bell peppers, sliced (300g) 2 yellow bell peppers, sliced (300g)
• 1 large zucchini, sliced (250g) 1 large zucchini, sliced (250g)
• 1 large eggplant, diced (300g) 1 large eggplant, diced (300g)
• 1 cup cherry tomatoes (150g) 1 cup cherry tomatoes (150g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup Greek yogurt (240g) 1 cup Greek yogurt (240g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 8g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large baking dish, combine the sliced bell peppers, zucchini, diced eggplant, and cherry tomatoes.
3. 3.
   Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
4. 4.
   Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. 5.
   While the vegetables are roasting, prepare the herbed yogurt sauce. In a bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped parsley, dill, and mint. Mix well until all the ingredients are incorporated.
6. 6.
   Once the vegetables are roasted, remove them from the oven and let them cool slightly.
7. 7.
   Transfer the roasted vegetables to a serving platter and drizzle the herbed yogurt sauce over the top.
8. 8.
   Garnish with additional fresh herbs, if desired.
9. 9.
   Serve the roasted vegetable medley warm as a main dish or as a side dish to complement your favorite Mediterranean-inspired meal.

Treat your ingredients with care...

• Bell peppers — To enhance the flavor of the bell peppers, you can char them over an open flame or under the broiler before slicing and adding them to the dish.
• Eggplant — To reduce the bitterness of the eggplant, sprinkle salt over the diced pieces and let them sit for 15 minutes. Rinse off the salt and pat dry before roasting.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer sauce.

Tips & Tricks

• Experiment with different herbs in the yogurt sauce, such as basil or oregano, to add your own twist to the dish.
• Serve the roasted vegetable medley with crusty bread or pita for a complete meal.
• Feel free to add other vegetables like red onions or mushrooms to the mix for added variety.
• For a touch of sweetness, drizzle the roasted vegetables with a balsamic glaze before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the roasted vegetable medley as a main course accompanied by a side of couscous or quinoa. Alternatively, it can be served as a side dish alongside grilled chicken or fish.

Presentation advice

Arrange the roasted vegetables on a platter, allowing the vibrant colors to shine through. Drizzle the herbed yogurt sauce over the top and garnish with fresh herbs for an appealing presentation.