Try these beautiful roast vegetables with a healthy and versatile cool dressing, that of yogurt and tahini, and add extra flavor to your gorgeous salad.
Serves: 4 Prep. time: 30′ Cooks in: 60′ Ready in: 1:30′
400 g potatoes
5 large zucchini
4 green bell peppers
3 large ripe tomatoes, sliced
For the tomato sauce
1/2 cup extra-virgin olive oil
1 onion grated
1 cup tomato juice
1 tbsp tomato paste
For the yogurt-tahini sauce
250 g Greek yogurt
50 g tahini
1 pinch cumin
1 lemon, juiced
Cut potatoes, eggplants, zucchini using a vegetable mandolin. Cut peppers in 4 large square pieces and discard seeds and cap. Season eggplants with salt and leave in a colander for 30 minutes. Wash with water and squeeze out excess water. Pat dry with kitchen paper. Preheat oven at 170οC/fan.
Transfer all vegetables in a large baking dish and brush with half oil. Season with salt and bake for 1 hour or until tender.
In the meantime prepare a simple tomato sauce: In a small pan heat remaining oil and cook grated onion until fragrant. Add tomato juice and tomato paste with 1 cup hot water. Season with salt and pepper and simmer until sauce thickens.
Dressing: Mix well all ingredients and season with salt and pepper according to your taste.
Serve vegetables on a platter: Start with potatoes, a little tomato sauce, eggplants, tomato sauce, zucchini, sauce and peppers. Finish with tomato slices. Serve with the dressing on the side.
Photo George Drakopoulos – Food styling: Τina Webb
Και η συνταγή στα ελληνικά: Ψητά λαχανικά με σάλτσα από γιαούρτι και ταχίνι