Von diesem Gemüse-Gericht kriegt meine Familie nie genug | Ofengemüse mit Tomaten- und Joghurtsoße

Preheat the oven.

Chop the potatoes, tomatoes, onion, garlic, zucchini, carrots, red pointed pepper, and roasted peppers into bite-sized pieces.

In a large bowl, combine the chopped vegetables with oregano, mild beaver, salt, pepper, and olive oil. Mix well.

Spread the vegetable mixture on a baking tray.

Bake in the oven until the vegetables are tender and slightly caramelized.

For the tomato sauce, heat 1 tablespoon of olive oil in a pan, add minced garlic, and sauté until fragrant.

Stir in the tomato paste and the mashed tomatoes, season with salt, and cook until heated through.

For the yogurt sauce, mix the natural yogurt with a bit of salt and finely grated garlic (if using).

Serve the roasted vegetables with the tomato sauce and yogurt sauce on the side.

Equipment Needed

Spice Level:

Dietary

Allergens