Roasted Zucchini with Yogurt-Dill Dip
🇩🇪 Germany
Ingredients
- 80 g buckwheat
- 1 tbsp olive oil
- 1 tsp dried herbes de Provence
- coarse sea salt
- 400 g zucchini
- 100 g broccoli
- 1 clove garlic
- 2 tbsp olive oil
- salt, pepper, piment d'Espelette
- 200 g Greek yogurt
- 1 tbsp tahini
- 1 tsp liquid honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
- salt, pepper
- 1/2 bunch dill
Steps
- Cook the buckwheat according to package instructions, then drain.
- Toss the cooked buckwheat with olive oil, herbes de Provence, and coarse sea salt.
- Cut zucchini and broccoli into bite-sized pieces; toss with olive oil, minced garlic, salt, pepper, and piment d'Espelette.
- Roast the vegetables in the oven until tender and lightly browned.
- Whisk together Greek yogurt, tahini, honey, lemon juice, and lemon zest; season with salt and pepper.
- Stir chopped dill into the yogurt mixture to make the dip.
- Arrange the roasted zucchini and broccoli over the seasoned buckwheat, and serve with the yogurt-dill dip.
Source: www.madamecuisine.de