Fridge Friend recipes
Yoghurt Roast Vegetables with Lemon and Herbs recipe
A colourful tray of roast vegetables served with a cool, tangy yoghurt dressing. The combination of caramelised veg and creamy yoghurt makes a simple side dish feel fresh and satisfying.
45 min · Easy · British Jump to method
Ingredients
- 1 Courgette
- 1 Red Pepper
- 1 Red Onion
- 1 small Aubergine
- 2 tbsp Olive Oil
- 200g Yoghurt
- 1 tbsp Lemon Juice
- 2 cloves Garlic
- 1 tsp Dried Mixed Herbs
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 129 kcal |
| Protein | 4.7 g |
| Carbohydrates | 10.3 g |
| Fat | 8 g |
| Saturated fat | 1.6 g |
| Fibre | 3.2 g |
| Sugar | 6 g |
| Sodium | 180 mg |
Why this works
A light, vegetable-rich side dish that is relatively low in calories and saturated fat, with some fibre and beneficial unsaturated fats from olive oil.
Vitamin C and antioxidants. Red pepper, lemon juice and herbs contribute vitamin C and plant antioxidants, supporting immune function and overall cell protection.
Fibre for gut health. Courgette, aubergine and onion provide modest fibre, which can help bowel regularity and improve satiety.
Unsaturated fats. Olive oil provides mostly monounsaturated fat, which is a more heart-friendly choice than butter or hard fats.
Method
- Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
- Cut the courgette, red pepper, red onion and aubergine into bite-sized pieces and place them on a baking tray.
- Drizzle with olive oil, season with salt and black pepper, and scatter over the dried mixed herbs and garlic.
- Roast for 30–35 minutes, turning once, until the vegetables are tender and lightly caramelised.
- Meanwhile, mix the yoghurt with lemon juice in a bowl and season lightly.
- Serve the hot roast vegetables with the yoghurt dressing spooned over the top or on the side.
Make it even more fancy
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