Baked Vegetable Salad with Mint Yoghurt Dip
This warm vegetable salad seasoned with Kikkoman Soy Sauce is an easy vegetarian main course. Perfect for Autumn.
- Preparation Time20 mins
- Cooking Time40 mins
Nutrition per serving
- Energy348 Kcals
- 1 kg of potatoes
- 250 g of yellow courgettes
- 250 g of squash
- 200 g of aubergine
- 300 g of red pepper
- A bunch of spring onions, white parts only
- 20 g of olive oil
- 1.5 tablespoons Kikkoman Soy Sauce
- 3 tablespoons of chopped herbs (e.g basil, parsley, thyme)
- 150 g of natural yoghurt
- 30 g of mayonnaise
- 2 tablespoons of lemon juice
- 2 tablespoons of chopped fresh mint
Mix the yogurt with mayonnaise, lemon juice and mint. Put it in the fridge.
Preheat the oven to 200 degrees.
Cut larger potatoes in half. Cut the courgette, squash, aubergine and peppers into small pieces. Toss all vegetables with herbs, olive oil and soy sauce.
At the beginning, place only the potatoes on a baking tray lined with baking paper. Bake for 20 minutes, then add the rest of the vegetables (except the spring onions) and bake for another 20 minutes. Finally, add the spring onions and bake for the last 5 minutes.
Mix the baked vegetables and serve with the dip.