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Maya Kitchenette

Roasted Vegetables with Creamy Garlic Dressing

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 pumpkin/butternut squash - cut into 1-inch pieces
  • 200 g baby potatoes halved
  • 1/2 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
For the marinade
  • 3 tbsp olive oil
  • 3 cloves garlic minced/grated
  • 1 tbsp fresh rosemary
  • Salt and freshly ground black pepper
For the dressing
  • 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

Method
 

  1. Preheat oven to 200 degrees Celsius.
  2. Combine all the ingredients for the marinade and set aside.
  3. Combine all of the ingredients for the dressing and keep in the fridge till ready to serve
  4. Place all of the vegetables on a baking sheet.
  5. Drizzle with the marinade and spread into an even layer, roast for about 45 minutes.
  6. Give the vegetables a toss occasionally.
  7. Drizzle with the sauce to serve.