Soft-Boiled Egg with Herb-Roasted Vegetables & Yogurt Sauce

Steps

1. Preheat oven to 200°C (400°F).
2. Peel and cube the potatoes.
3. Wash and cube the zucchini.
4. Peel and thinly slice the onion into wedges.
5. On a baking sheet lined with parchment paper, combine potatoes, zucchini, and onion.
6. Season with half the persillade, a drizzle of olive oil, salt, and pepper, then toss to coat.
7. Add a small amount of water to the pan (about 10 ml) and roast for 45 minutes at 200°C.
8. Meanwhile, boil the egg for 6 minutes, then transfer to cold water to stop cooking.
9. Peel the egg carefully once cooled.
10. In a bowl, mix Greek yogurt with the remaining persillade and a drizzle of olive oil; season with salt and pepper to make the yogurt sauce.
11. Once the vegetables are golden and cooked through, remove from the oven.
12. Serve the roasted vegetables with the egg cut in half and the yogurt sauce on top. Adjust seasoning to taste.