Directions
- 1Preheat oven to 200°C (400°F).
- 2Chop potatoes, zucchini, and bell pepper into bite-sized pieces.
- 3Place potatoes, zucchini, bell pepper, and chickpeas in a baking sheet lined with baking paper.
- 4Season vegetables and chickpeas with salt and pepper.
- 5Drizzle olive oil over the vegetables and chickpeas and toss to combine.
- 6Roast in preheated oven for 20-25 minutes or until the vegetables are tender and slightly browned.
- 7Meanwhile, prepare the sauce by blending together yogurt, feta cheese, roasted bell pepper, parsley, roasted garlic, and lemon juice in a blender or using an immersion blender until smooth.
- 8Once the vegetables are roasted, spread the sauce on a serving plate.
- 9Top the sauce with the roasted vegetables.
- 10Garnish with fresh parsley and a drizzle of olive oil.
Ingredients
- 2 potato
- 1 zucchini
- 1 bell pepper
- 1 can chickpeas
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon olive oil
- 1 head garlic
- 200 g yogurt
- 100 g feta cheese
- 1 handful parsley
- 1 tablespoon lemon juice
Equipment
baking sheetblenderimmersion blender
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