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Roasted Vegetables with Thyme and Lemon Yogurt

Name: Roasted Vegetables with Thyme and Lemon Yogurt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 bell peppers; 2 medium courgettes; 2 red onions; 400 g small potatoes; 3 tbsp olive oil; 2 tsp fresh thyme leaves; 250 g Greek yogurt; 1 organic lemon; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Colourful caramelised roasted vegetables with thyme and fresh lemon yogurt.

Roasted vegetables with thyme and lemon yogurt

Preparation

Heat the oven to 220 C conventional or 200 C fan. Halve potatoes or cut them into 2 cm pieces. Cut peppers and courgettes into 3 cm pieces and onions into wedges. Toss potatoes with 2 tablespoons oil, thyme, half the salt and pepper on a large tray. Roast 20 minutes.
Add peppers and onions with remaining oil, toss and roast 10 minutes. Add courgettes, spread everything in one layer and roast 12 to 15 minutes more. The vegetables are ready when potatoes can be pierced easily with a knife and the edges are browned.
While vegetables roast, finely grate 1 teaspoon lemon zest. Mix yogurt, zest, 1 tablespoon lemon juice, remaining salt and a pinch of pepper. Taste and adjust lemon. Spoon the hot vegetables onto a platter and serve with the lemon yogurt.