Roasted Vegetables with Yogurt and Fresh Tomato Sau

Name: Roasted Vegetables with Yogurt and Fresh Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 3 fleshy red or green bell peppers; 3 fat zucchini; 4 medium red or white onions; Extra virgin olive oil; Salt; 2 cups plain whole-milk yogurt; 2 teaspoons dried mint; 1 to 2 garlic cloves, crushed (optional); 3 garlic cloves, chopped; 1 to 2 tablespoons extra virgin olive oil; 1 1/2 pounds tomatoes, peeled and chopped; 1 tablespoon sugar; Salt; Good pinch of ground chili pepper or flakes; 2 tablespoons wine vinegar

Servings: persons

2 medium eggplants
3 fleshy red or green bell peppers
3 fat zucchini
4 medium red or white onions
Extra virgin olive oil
Salt
2 cups plain whole-milk yogurt
2 teaspoons dried mint
1 to 2 garlic cloves, crushed (optional)
3 garlic cloves, chopped
1 to 2 tablespoons extra virgin olive oil
1 1/2 pounds tomatoes, peeled and chopped
1 tablespoon sugar
Salt
Good pinch of ground chili pepper or flakes
2 tablespoons wine vinegar

1
Cut the eggplants in half lengthwise and then into 1/2-inch-thick slices.
2
Cut the peppers in half through the stem end, remove the seeds, and cut them in half again, lengthwise.
3
Cut the zucchini into 1/2-inch slices crosswise.
4
Cut the onions into quarters.
5
Each type of vegetable should be placed on separate pieces of foil on baking trays since they take different times to cook.
6
Sprinkle the vegetable pieces generously with olive oil and with a little salt and turn them around with your hand so that they are lightly oiled all over.
7
Roast them in your hottest preheated oven for about 25 minutes, or until the vegetables are tender and lightly browned, taking each type of vegetable out as they are done.
8
Serve the roasted vegetables hot or cold.
9
They should be placed on a large serving dish and passed around with a bowl of yogurt into which you have beaten a little salt, dried mint, and, if you like, crushed garlic, and a bowl of the following tomato sauce.
10
Heat the chopped garlic in the oil for a few seconds only, stirring, until the aroma rises.
11
Add the tomatoes, sugar, salt, and chili pepper and cook, stirring occasionally, for about 20 minutes, until reduced and thick.
12
Add the vinegar toward the end.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium eggplants, 3 fleshy red or green bell peppers, 3 fat zucchini, 4 medium red or white onions, and more.

Yes, Roasted Vegetables with Yogurt and Fresh Tomato Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables with Yogurt and Fresh Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions