Hello there! It’s my first recipe post and I am so excited!! It’s a recipe made out of love so I can guarantee it’s magnificent! If you make it, dont hesitate to comment and ask any questions you might have.
This Vegetable Salad is a hit in our home! And that’s because Nikos (my fiance) and me invented it on a night of hunger but also will to eat healthy.
So, it had to be simple and quick. I opened the fridge, took any vegetables I had and tossed them in the oven. You can even use carrots, sweet potatoes etc. While they were baking we created a nice Yoghurt Sauce from scratch based on what we like to complete the flavors and make the whole salad thing more interesting. And that’s how it happened!
ALL YOU NEED:
- Any vegetables you want, but this time we had
- 3 eggplants
- 5-6 courgettes
- 2 onions
- 1 garlic clove. You must have garlic, it’s a key ingredient for the sauce!
- Parchment paper
For the sauce:
- 200 gr plain yoghurt
- 1.5 tbsp olive oil
- 1.5 tbsp any vinegar
- 1 tbsp lemon juice
- 1 tsp oregano
- Lots of salt
- The baked garlic clove
Line a baking sheet with parchment paper.
Wash and slice the vegetables but for the onion and garlic. Those two, just wash them and put them in the pan as they are.
When you slice the eggplant put it for half an hour in a bowl of water with some salt so that it loses its bitterness but keeps its flavor. (Mom’s tip)
Place them all in the pan.
Bake with air at 220 C ( 430 F) for 15-20 minutes until they’re golden.
Remove the skin from the onion and the garlic. (Keep the garlic aside.)
Put them in a bowl and mix them with the sauce.
For the sauce, just put all the ingredients in the blender and blend for 1-2 minutes.
(You can add cold cucumber slices and some cherry tomatoes if you ’re feeling fancy! Also, you can put it in the fridge for 1 hour to enjoy it cool.)
It will fill your hearts with yum! Good luck!