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 :)
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
- 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