Colorful Vegetables with Yogurt Sauce

Ingredients

• 300 g Yogurt (1.5% fat)
• 40 g crème fraîche (2 tbsp)
• 1 splash Lemon juice
• Salt
• 4 Carrots
• 2 Zucchini
• 2 red bell peppers
• 2 yellow bell peppers
• 1 Shallot
• 1 sprig rosemary
• 3 tbsp olive oil
• 3 bay leaves
• 1 tbsp coarse mustard
• Pepper

Instructions

1. 1.

   Whisk yogurt with sour cream and lemon juice, season with salt.

2. 2.

   Peel carrots and cut into 3–4 cm sticks. Wash zucchini, trim ends and slice into rounds.

3. 3.

   Wash bell peppers, trim and cut into strips. Peel shallot and slice into rings. Rinse rosemary, shake dry and strip off needles.

4. 4.

   Heat oil in a pan. Sauté shallots and carrots over high heat for 2–3 minutes. Add peppers, zucchini, bay leaves and rosemary needles; cook another 1–2 minutes. Deglaze with a splash of water and simmer for 2–3 more minutes.

5. 5.

   Season vegetables with mustard, salt and pepper, then serve with the yogurt sauce.