Roasted Vegetables with Creamy Garlic Dressing
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- ½ pumpkin/butternut squash - cut into 1-inch pieces
- 200g baby potatoes, halved
- ½ cup baby carrots
- 8 mini bell peppers, deseeded and halved
- 1 small zucchini, end trimmed, cut into 1-inch pieces
- 1 small broccoli crown, cut into small florets
- 1 small cauliflower crown, cut into small florets
- 1 medium red onion, peeled and cut into 1-inch chunks
- 8 cloves of garlic
- 3 tbsp olive oil
- 3 cloves garlic, minced/grated
- 1 tbsp fresh rosemary
- Salt and freshly ground black pepper
- 3 tbsp Greek/plain yogurt
- 2 tbsp mayonnaise
- 2 cloves garlic, grated
- Salt and freshly ground black pepper
- *add a little water to the sauce if it is too thick
- Preheat oven to 200 degrees Celsius.
- Combine all the ingredients for the marinade and set aside.
- Combine all of the ingredients for the dressing and keep in the fridge till ready to serve
- Place all of the vegetables on a baking sheet.
- Drizzle with the marinade and spread into an even layer, roast for about 45 minutes.
- Give the vegetables a toss occasionally.
- Drizzle with the sauce to serve.
Recipe by Maya Kitchenette at https://mayakitchenette.com/roasted-vegetables-with-creamy-garlic-dressing/
3.5.3217