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Mediterranean oven vegetables with yogurt and tomato sauce

Mediterranean oven vegetables with yogurt and tomato sauce

Preparation time:
70 min
Difficulty level:

Nutritional values:

47 g
13 g
8 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil 1 Tablespoon
Eggplant (fresh)Eggplant (fresh)¼ (85 g)
Potato (fresh)Potato (fresh)2 (160 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 125 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Slice the eggplant and the zucchini, but not too thick (1-2 cm). Clean the peppers and divide them into two or three pieces. Peel potatoes and cut into thin slices.
Step 2:
Now wash all the vegetables and place them in a towel or kitchen towel to drain. After draining, place vegetables in a large baking dish or baking tray. Salt and drizzle with olive oil. Mix all the vegetables well.
Step 3:
Preheat oven to 200 °C top/bottom heat. Put the vegetables on the tray in the oven. Cooking time varies, depending on quantity and taste - if you like it more firm to the bite, you can take it out earlier, but the vegetables should be able to cook for half an hour in any case.
Step 4:
Put the canned tomatoes in a pan or pot, add a little salt, season with garlic and simmer over low heat for about 15 minutes. Last but not least, arrange the finished vegetables on a platter or in a baking dish. First add the vegetables, then the yogurt and as the last step the finished tomato sauce.
Step 5:

Macronutrient distribution:

The recipe Mediterranean oven vegetables with yogurt and tomato sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Baking tray
Baking tray
Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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