Slight roasted aromas underline the inherent taste of fresh vegetables. Together with our yoghurt dip, an unbeatable combination is created. Crunchy, fresh, colorful and healthy.
Our grilled vegetable plate is ideal as a side dish for the grill 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 pepper
- 1 zucchini
- 3 potatoes
- a handful of cherry tomatoes
- Minos olive oil for frying
- Salt
- oregano
- 1 spring onion
- Minos extra virgin olive oil
For the yogurt dip:
- 150g Greek yoghurt
- fresh dill to taste
- Salt
- Minos olive oil for frying
Preparation:
Preparation time: approx. 20 minutes
Baking time: 30 minutes
Difficulty level: easy
- Preheat the oven to 180°C.
- Cut the carrot and zucchini into sticks. Cut the peppers into strips and the potatoes into wedges.
- Line a baking sheet with parchment paper. Scatter the chopped vegetables and tomatoes on top.
- Pour Minos olive oil over the vegetables for frying so that everything is moistened.
- Season the vegetables with salt and oregano.
- Put in the preheated oven for 30 minutes.
- In the meantime, prepare the yoghurt dip. Chop up the dill and add to the Greek yoghurt. Salt the yoghurt, add Minos olive oil for frying and mix everything together.
- Cut spring onions into rings.
- Spread 2 tablespoons of yoghurt dip on a plate. Arrange vegetables on top. Scatter spring onions on top. Drizzle over some Minos extra virgin olive oil and enjoy.
If you don't like certain types of vegetables, you can simply increase the amount of the other type or use your favorite vegetables. The possibilities are endless. Feel free to try it with eggplant, mushrooms or beetroot.
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