Roasted Vegetables with Vegan Tzatziki
Ingredients
- 1 organic cucumber
- 2 cups coconut yogurt
- 1 clove garlic
- juice from half a lemon
- a handful fresh parsley
- 1 teaspoon olive oil
- salt and pepper to taste
Roasted vegetables
- assorted vegetables
- oil
- salt
- pepper
Preparation
Cut the cucumber into small pieces.
Mix cucumber with yogurt, garlic, and lemon juice in a bowl.
Wash the parsley, chop into small pieces, and add to the bowl.
Before serving, add olive oil and squeeze lemon on top.
Season with salt and pepper to taste.
Decorate with sesame seeds on top.
Put in the fridge and let it rest for 30 to 60 minutes before serving.
Serve cold.
Turn on the oven at 200°C (390°F).
Wash and slice all the vegetables you want to use in smaller pieces.
Place them on a baking tray covered with oil, salt, and pepper.
Bake for 35 minutes until golden and crispy.