This recipe’s a bit of an unusual one, but I was flicking through one of my recipe books and it really caught my eye – and I already had most of the ingredients in my cupboard; it’s a really great recipe to have as a ‘fall-back’ when you have no idea what to cook, but a load of leftover vegetables at the end of the week. The yoghurt dipping sauce felt weird for me to make as well, but it genuinely added to the dish, sort of like how I imagine ketchup to add a new dimension (please don’t hate me for this, but I can’t stand ketchup, mayonnaise or vinegar… Makes eating salads in restaurants a bit of a bitch). So don’t knock this dish until you’ve tried it, because I never thought it would taste as good as it did, and I certainly never thought that the sweet honeyed yoghurt would go so well with warm, caramelised roasted veggies – but it did :)
Rustic Ratatouille & Dipping Yoghurt (and Linda McCartney Sausages – the best veggie sausage you’ll ever taste!)
Ingredients
One sweet potato
Half an aubergine
Half a red onion
One small red pepper
Half a courgette
About 5 cherry tomatoes
A little oil or oil spray
One teaspoon of lemon juice
One teaspoon each of basil and rosemary
Half a teaspoon of paprika/cayenne pepper
Small pot of natural soy yoghurt
One teaspoon of runny honey – just realised this wasn’t vegan… Sorry :\
A pinch of paprika
A teeny palmful of chopped fresh parsley
Method
- Preheat the oven to 200 degrees Celsius.
- Bake the sweet potato for about 10 minutes, then cut into wedges (it should still be quite hard). Mix the rest of the vegetables (sliced thickly) with the potato, lemon juice, basil, rosemary, oil and cayenne pepper, then roast for 25 minutes until tender and golden brown.
- Mix the natural yoghurt with the honey and paprika in a small bowl. Sprinkle the vegetables with a little chopped parsley. You could try drizzling the vegetables with the yoghurt mixture, which is what I did and it was really nice.
So yeah, the long and short is that my posting might get a little sparse for the next week or so, but I’ll be back in full strength over Summer, and will have a proper kitchen to work in, which is exciting – I’ll be doing a lot of vegan baking and family dinners and that sort of thing (my mum’s requested that I make some granola again!)
See you much more next week, Emily x
I love the honey, yogurt and paprika as a dipping sauce for the veggies!!! Great idea. JulieC
Thanks :D x
I made a similar dish a while ago but didn’t post it & loved it too! :) This is one lovely dinner & very fragrant :)
Mmm…looks good..definitely wanna try this recipe!
It’s always awesome when the last pickings in the fridge come together to make something delicious! Yogurt is delicious with roasted/grilled anything — that tangy, creamy flavour is perfect with caramelized/smoked flavours. :)
I can’t believe I didn’t put them together before now! Thanks a lot x
Wow, this recipe looks really yummy! I’ll definitely give this a try when I have time. A question though: is there a difference between courgette and zucchini, and aubergine and an eggplant? Is it just regional linguistic differences?
Also, I heard that agave syrup is commonly used in place of honey for vegans. =)
Haha, I’m English – a courgette is a zucchini, and an aubergine is an eggplant; it’s just like the difference between diaper and nappy :)
I bought some agave syrup today actually, might do some baking with it x
YUM!
I hate ketchup and mayonnaise too. =)
Nom! Please make some granola! This looks like what I have been feeling like all week. I made a hearty vegetable and 3 bean stew yesterday and that tied me over. I added a big scoop of yoghurt to it as well :)
Nice :)
I’m making an enormous batch for us all to use at home, here’s my recipe – http://emilycooksvegan.com/2012/05/11/rainbow-granola/
Emily, that looks sublime! I love all the colours :)
Thank you ! x
That looks incredibly delicious! There’s something about roasted vegetables that’s just so comforting!