Roasted Tomatoes over Dill and Lemon Yogurt
Roasted cherry tomatoes with dill and lemon yogurt—juicy, charred, and vegan. A Swedish twist on a classic Ottolenghi recipe, perfect for spring sides or starters.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodeatings.com.
Ingredients
- 400 g cherry tomatoes
- 2 tbsp olive oil
- 3 garlic cloves, finely sliced
- 1 tsp cumin seeds
- 1 lemon
- Salt and black pepper, to taste
- 1 cup thick vegan yogurt (preferably greek style)
- 0,25 cup dill fronds
- 0,25 tsp salt
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