Oven Roasted Vegetables with Sesame

Ingredients

• 1.2 kg vegetables (e.g., fennel, pumpkin flesh, sweet potatoes, bell pepper, zucchini)
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 rosemary sprigs
• 4 Sage leaves
• Salt
• ground pepper
• 150 g plain yogurt
• Lemon juice
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C (392°F) with upper and lower heat.

2. 2.

   Wash or clean all vegetables, peel if necessary, halve the bell pepper, remove seeds, and cut everything into large pieces. Peel the onion and quarter it. Separate the garlic cloves and slice them thinly.

3. 3.

   Toss the vegetables with olive oil, washed herbs, salt, and pepper, then spread on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes until tender.

4. 4.

   Whisk the yogurt with a splash of lemon juice. Briefly toast both types of sesame seeds in a pan. Arrange the roasted vegetables on plates, sprinkle with sesame seeds and chopped parsley, and serve each portion with a dollop of yogurt.