Easy

Warm roasted vegetable salad with yoghurt dressing

Name: Warm roasted vegetable salad with yoghurt dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 600 g Courgette (2 medium, cut into thick half-moons); 500 g Mushrooms (cleaned and quartered); 540 g Red pepper (3 mixed peppers, cut into wide strips); 12 g Garlic (4 cloves, chopped); 30 ml Extra virgin olive oil (2 tablespoons); 6 g Salt (divided between the vegetables and dressing); 2 g Black pepper (freshly ground); 200 g Plain Greek or high-protein yoghurt (plain, unsweetened); 15 g Dijon Mustard (1 tablespoon); 15 ml Soy sauce (1 tablespoon); 15 g Parsley (fresh, chopped)

Courgette, mushrooms and peppers roasted at a high temperature and served with a fresh yoghurt, mustard, soy and parsley dressing.

15 minprep

30 mincooking

4servings

813 kcalwhole recipe

203 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegetarian Salad 30 to 60 minutes Mediterranean

Egg-free and 5 more Indicative dietary requirements

View full classification 26 tags

Diet

Vegetarian

Dietary requirements

Egg-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-free

Dish type

SaladMain course

Meal

LunchDinner

Preparation

Baking

Appliances

Oven

Cuisine

Mediterranean

Season

SpringSummer

Occasion

To take awayLunchbox-friendlyBatch cookingFreezer-friendlyEveryday menu

Nutrition

High in fibreHigh in calciumHigh in vitamin CLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Courgette 2 medium, cut into thick half-moons 600 g
Mushrooms cleaned and quartered 500 g
Red pepper 3 mixed peppers, cut into wide strips 540 g
Garlic 4 cloves, chopped 12 g
Extra virgin olive oil 2 tablespoons 30 ml
Salt divided between the vegetables and dressing 6 g
Black pepper freshly ground 2 g
Plain Greek or high-protein yoghurt plain, unsweetened 200 g
Dijon Mustard 1 tablespoon 15 g
Soy sauce 1 tablespoon 15 ml
Parsley fresh, chopped 15 g

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Preparation

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Let’s get cooking

Method

Preheat the oven to 230°C. Dry the vegetables well so they brown rather than steam.
Spread the courgette, mushrooms and peppers over a large tray. Toss with the garlic, extra virgin olive oil, pepper and half the salt.
Roast for 30 minutes, stirring halfway through. The vegetables should be golden but retain some texture.
Mix the yoghurt with the mustard, soy sauce, parsley and remaining salt. Taste before adding more, as soy sauce is already salty.
Let the vegetables cool slightly for 5 minutes. Serve with the yoghurt dressing spooned over or alongside.

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