Mixed Roasted Vegetables with Spices and Garlic Yoghurt
Colorful and healthy, these mixed roasted vegetables are spiced with cumin, turmeric and coriander and served alongside cooling fresh yoghurt.
Equipment
- 1 Roasting tray
Ingredients
For the vegetables:
- 1 carrot chopped
- 2 small onions quartered
- 1 bell pepper cut into squares
- 1 cup broccoli florets
- 1 cup cauliflower florets
- A handful cherry tomatoes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 4 tbsp olive oil
- black pepper
For the yoghurt:
- 150 g fresh plain yoghurt
- 1 garlic clove minced
- 1/2 tsp salt
- 1 tbsp finely chopped fresh parsley
- 1 tbsp olive oil
Instructions
To make the vegetables:
- Preheat the oven to 200C.
- Arrange the chopped vegetables on a roasting tray in a single layer.
- Mix together 2 tsp ground cumin, 2 tsp ground coriander and 1/2 tsp turmeric powder and 1/2 tsp salt.
- Sprinkle over the vegetables.
- Generously drizzle with olive oil.
- Roast on the middle rack for 20-25 minutes, tossing a couple of times in between.
- Arrange on a serving plate and finish off with a grind of black pepper mill.
To make the yoghurt:
- Stir in minced garlic, salt and chopped parsley.
- Drizzle over 1 tbsp of olive oil.
Notes
- The vegetables are best consumed within the day.
- Yoghurt can stay in the fridge for a day or two.
- For the best results, use a mix or root and cruciferous vegetables and nightshades that you can alternate for variety.