Oven‑Roasted Vegetables with Yogurt Dip

Ingredients

• 300 g small potatoes
• 2 carrots
• 1 small beetroot
• 1 small zucchini
• 1 Red Onion
• 150 g cherry tomatoes
• 2 tbsp olive oil
• Salt
• Pepper
• 200 g feta (45% fat in whole milk)
• 1 tsp dried thyme (or oregano)
• 2 tbsp walnut kernels (15 g each)
• 1 Garlic clove
• 150 g Greek yogurt
• 1 tsp lemon juice
• 4 sprigs Parsley

Instructions

1. 1.

   Wash, peel and halve the potatoes. Peel, wash and dice the carrots and beetroot. Wash and slice the zucchini. Peel and finely slice the onion. Wash the tomatoes.

2. 2.

   Mix the potatoes, carrots and beetroot with 1 tbsp oil, salt and pepper; spread on a parchment‑lined tray and bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes.

3. 3.

   Spread the zucchini, tomatoes and onions on the tray, top with feta. Sprinkle thyme, drizzle remaining olive oil and bake for another 10 minutes. Add walnuts and bake for an additional 5 minutes.

4. 4.

   Meanwhile, peel the garlic and press it into a bowl. Mix with yogurt, lemon juice, salt and pepper. Wash, dry and chop parsley.

5. 5.

   Serve the roasted vegetables with the yogurt dip and feta on plates, garnished with parsley.