Turkish Roasted Vegetables with Thick Yoghurt
The key to this dish is to roast the vegetables in batches. If you roast all at once, the temperature in the oven will drop, and the vegetables will sweat and not roast correctly. The sauce must be thick enough to coat the vegetables, but not too thick.
This dish is best left overnight and re-warmed. It is great as a starter or a main course. If I’d had vegetable dishes like this as a child, it would have been fantastic.
Ingredients
- 100 g courgettes, cut into large shards
- 125 g aubergines, cut into long strips
- 100 g green peppers, sliced, 2cm
- 1 medium onion, sliced into thin wedges
- 1 tsp chopped garlic
- 90 ml olive oil
- 150 g swede, 2cm x 5cm strips
- 200 g potatoes, peeled, cubed, 2cm
- 150 g carrots, 4cm x 1cm strips
- salt
- ground white pepper
- ½ tsp coriander seeds, crushed
- pinch ground allspice
- 300 ml tomato juice
- 40 g sugar
- 40 ml red wine vinegar
- 80 g chickpeas, canned, drained
- 3 tbsp fresh, roughly chopped coriander
- 200 g natural yoghurt
Instructions
- Preheat the oven to 220°C, gas 7.
- Place the courgettes, aubergines and peppers into a deep tray and drizzle with a little oil.
- Place the onion and the garlic into a separate pan and drizzle with oil.
- Place the swede, potatoes and carrots into another tray and drizzle with the last of the oil.
- Season all well with salt, pepper, coriander and allspice and mix well.
- Roast them in a hot oven until all the vegetables are cooked.
- Next, place the tomato juice, sugar, and vinegar in a pan, season, and cook until reduced to roughly half the original volume.
- At that point, re-season and add the chickpeas, mixing well. All the above steps can be done well in advance.
- Finally, mix the tomato sauce with the vegetables and re-season.
- To serve, place the roasted mixture just warmed through in a large bowl, top with natural yoghourt, fresh coriander, and a drizzle of olive oil.
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Nutrition
398
Calories
23G
Fat
4G
Saturates
23G
Sugars
72G
Salt
7G
Protein
44G
Carbs
7G
Fibre
ⓘ UK Government Reference Intakes (RIs).
