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Baked vegetables salad with yoghurt-mint dip
Preparation time:
60 mins
Nutrition facts (per portion):
866 kJ / 348 kcal
Ingredients for 4 portion(s)
INGREDIENTS FOR 4 PORTIONS:
- 1 kg of potatoes
- 250 g of yellow zucchini
- 250 g of squash
- 200 g of eggplant
- 300 g of red pepper
- A bunch of spring onions without chives
- 20 g of olive oil
- 30 g of Kikkoman Naturally Brewed Soy Sauce (1.5 tablespoons)
- 3 tablespoons of chopped herbs (basil, parsley, thyme)
Dip:
- 150 g of natural yoghurt
- 30 g of mayonnaise
- 2 tablespoons of lemon juice
- 2 tablespoons of chopped fresh mint
Preparation
- Mix the yogurt with mayonnaise, lemon juice and mint. Put it in the fridge.
- Preheat the oven to 200 degrees.
- 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.
- 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.
- Mix the baked vegetables and serve with the dip.
Used products in this recipe
Preparation time:
60 mins
Nutrition facts (per portion):
866 kJ / 348 kcal
Ingredients for 4 portion(s)
INGREDIENTS FOR 4 PORTIONS:
- 1 kg of potatoes
- 250 g of yellow zucchini
- 250 g of squash
- 200 g of eggplant
- 300 g of red pepper
- A bunch of spring onions without chives
- 20 g of olive oil
- 30 g of Kikkoman Naturally Brewed Soy Sauce (1.5 tablespoons)
- 3 tablespoons of chopped herbs (basil, parsley, thyme)
Dip:
- 150 g of natural yoghurt
- 30 g of mayonnaise
- 2 tablespoons of lemon juice
- 2 tablespoons of chopped fresh mint
