Roasted Vegetables with Homemade Tzatziki

Name: Roasted Vegetables with Homemade Tzatziki
Total time: 5400 s
Ingredients: Eggplants (as much as you like); Zucchini (as much as you like); Bell peppers (as much as you like); Salt; Black pepper; Vinegar (optional); Olive oil for greasing the baking pan and spraying the vegetables; 2 medium crisp cucumbers; 2 1/4 lbs full-fat strained yogurt (about 1 kg, not dessert yogurt); 3-4 garlic cloves; Salt; 1/4 cup vinegar (about 60 ml)

Eftichia Voulgari - Kokota @effiecook_202021

VOLOS

We used to fry all these garden-fresh, seasonal vegetables. Now, we roast everything in the oven (they taste just like fried!) and they’re absolutely delicious! And what better to serve them with than homemade tzatziki, made with the first cucumbers from the garden!

Eftichia Voulgari - Kokota @effiecook_202021

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Ingredients

1 hour and 30 minutes

Eggplants (as much as you like)
Zucchini (as much as you like)
Bell peppers (as much as you like)
Salt
Black pepper
Vinegar (optional)
Olive oil for greasing the baking pan and spraying the vegetables
For the tzatziki:
2medium crisp cucumbers
2 1/4 lbsfull-fat strained yogurt (about 1 kg, not dessert yogurt)
3-4garlic cloves
Salt
1/4 cupvinegar (about 60 ml)

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Steps

1 hour and 30 minutes

1

Start by making the tzatziki, since I think it gets better as it sits. Grate the cucumbers (make sure they don’t have too many seeds) and let them drain in a colander.
2

Add a little salt, the vinegar, and the minced garlic to the yogurt and mix well. Finally, add the cucumbers and taste for extra salt. It’s cool and perfect!
3

Slice the eggplants into 1/2-inch (about 1 cm) rounds, sprinkle with salt, spray with olive oil, and roast with convection at 375°F (190°C) for about 20 minutes. Do the same with the bell peppers and any other vegetables you like.
4

I coated the zucchini with flour.
5

I had everything ready on time and we enjoyed them with a cold beer—perfect for summer.
6

Tender cucumbers from the garden