Roasted Vegetables with Sesame Seeds
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Vegetables (such as fennel, pumpkin pulp, sweet potatoes, peppers, zucchini)
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 rosemary
- 4 Sage
- salt
- freshly ground peppers
- 150 grams Natural yogurt
- lemon juice
- 1 Tbsp black Sesame seeds
- 1 Tbsp brighter Sesame seeds
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse and trim the whole vegetables. Peel the vegetables, if necessary. Halve the peppers, remove the seeds, and cut into coarse pieces. Peel the onion and cut into eighths. Peel and slice the garlic.
3.
Rinse the herbs and pat dry. Mix the vegetables with the oil and herbs. Season with salt and pepper and place on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, until soft.
4.
Mix the yogurt with a dash of lemon juice. Toast both varieties of sesame seeds in a dry pan. Arrange the roasted vegetables on plates, sprinkle with the sesame seeds and chopped parsley, garnish with a dollop of the yogurt, and serve.
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