Ingredients
- 1 x 450g Llaeth Y Llan Natural yogurt pot
- 2 x Garlic Cloves, finely chopped
- 2 x Courgettes, cut into slices
- 1 x Butternut Squash, cut into slices
- 1 x Aubergine, cut into slices
- 2 x Red Onions, peeled & sliced
- 2 x sprigs Coriander, finely chopped
- 250g Chestnut Mushrooms, halved
- 2 to 3 dashes of Tabasco Sauce
- Juice from 1 Lemon
- Salt and Black pepper
- Olive Oil
Instructions
- Make the yogurt sauce by combining the yogurt, coriander, lemon juice, garlic, tabasco sauce, salt and black pepper in a bowl.
- Cover this bowl and refrigerate it until needed.
- Brush the sliced courgettes, butternut squash, aubergine, onions and mushrooms with olive oil then sprinkle with salt and black pepper.
- Roast these in a preheated oven at 180C/Gas Mark 6 until soft and tender, about 10 minutes per side.
- Arrange the roasted veggies on a platter, decorate with coriander and serve with the yogurt sauce.
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