Light roasted aromas underline the natural taste of fresh vegetables. Together with our yoghurt dip, they create an unbeatable combination. Crisp, fresh, colorful and healthy.
Our grilled vegetable platter is perfect as a barbecue side dish or as part of a buffet. It also tastes fantastic with meat, fish or simply with a delicious slice of bread.
Ingredients for 2 people:
- 1 large carrot
- 1 bell pepper
- 1 courgette
- 3 potatoes
- a handful of cherry tomatoes
- Minos olive oil for frying
- Salt
- oregano
- 1 spring onion
- Minos extra virgin olive oil
For the yoghurt dip:
- 150g Greek yogurt
- fresh dill to taste
- Salt
- Minos olive oil for frying
Preparation:
Preparation time: approx. 20 minutes
Baking time: 30 minutes
Difficulty level: easy
- Preheat oven to 180°C.
- Cut the carrot and zucchini into sticks. Cut the peppers into strips and the potatoes into wedges.
- Line a baking tray with baking paper. Spread the chopped vegetables and tomatoes on it.
- Pour Minos olive oil over the vegetables for frying so that everything is moistened.
- Season the vegetables with salt and oregano.
- Place in the preheated oven for 30 minutes.
- In the meantime, prepare the yoghurt dip. Chop the dill and add it to the Greek yoghurt. Season the yoghurt with salt, add Minos olive oil for frying and mix everything together.
- Cut spring onions into rings.
- Spread 2 tablespoons of yogurt dip on a plate. Arrange the vegetables on top. Sprinkle the spring onions on top. Drizzle with a little Minos extra virgin olive oil and enjoy.
If you don't like certain vegetables, you can simply increase the amount of the other type or use your favorite vegetable. The possibilities are endless. Try using eggplant, mushrooms or beetroot.
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