Seasonal Autumn Roasted Vegetables with Yogurt Coriander Dressing


  • 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


  1. Make the yogurt sauce by combining the yogurt, coriander, lemon juice, garlic, tabasco sauce, salt and black pepper in a bowl.
  2. Cover this bowl and refrigerate it until needed.
  3. Brush the sliced courgettes, butternut squash, aubergine, onions and mushrooms with olive oil then sprinkle with salt and black pepper.
  4. Roast these in a preheated oven at 180C/Gas Mark 6 until soft and tender, about 10 minutes per side.
  5. Arrange the roasted veggies on a platter, decorate with coriander and serve with the yogurt sauce.

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