A tasty mix of vegetables. Roasted zucchini, eggplant, and onion served with a coriander yogurt dressing makes a simply delicious dish.
Serves: 4-6
INGREDIENTS
1 large purple eggplant
600 grams zucchini
1 red onion
olive oil
sea salt and freshly ground pepper
Dressing
½ cup plain yoghurt
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
large handful coriander, roughly chopped
METHOD
Preheat the oven to 200˚C.
Cut the eggplant and zucchini into large chunks and thinly slice the onion. Toss with olive oil and season. Place all the vegetables on a large lined baking tray and roast for about 30 minutes or until tender but not falling apart, turning occasionally. The zucchini may be cooked before the other vegetables so remove to a plate as each piece is cooked. Cool.
Dressing: Place all the ingredients in a food processor, season and blend until smooth.
To assemble: Place the vegetables on a platter and drizzle with some of the dressing. Garnish with extra coriander and pass the remaining dressing separately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.