Baked vegetables salad with yoghurt-mint dip

Total time60 mins

60 minspreparation time

Ingredients

4 portion(s)

1 kg

potatoes

250 g

yellow zucchini

250 g

squash

200 g

eggplant

300 g

red pepper

1 bunch

spring onions without chives

20 g

olive oil

1 ½ tbsp

Kikkoman Naturally Brewed Soy Sauce

3 tbsp

chopped herbs (basil, parsley, thyme)

Dip

150 g

natural yoghurt

30 g

mayonnaise

2 tbsp

lemon juice

2 tbsp

chopped fresh mint

Nutritional facts (per portion):866 kJ / 348 kcal

Preparation

Step 1

Mix the yogurt with mayonnaise, lemon juice and mint. Put it in the fridge.

Step 2

Preheat the oven to 200 degrees.

Step 3

Cut larger potatoes in half. Cut the zucchini, squash, eggplant and peppers into smaller pieces. Mix all vegetables with herbs, olive oil and soy sauce.

Step 4

At the beginning, only the potatoes are placed on a baking tray lined with baking paper. Bake for 20 minutes, then add the rest of the vegetables (without the spring onions) and bake for another 20 minutes. Finally, add the spring onions and bake for the last minutes.

Step 5

Mix the baked vegetables and serve with the dip.

Recipe-ID: 924

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