Mediterranean oven vegetables with yogurt and tomato sauce - recipe | FoodPal
Slice the eggplant and the zucchini, but not too thick (1-2 cm). Clean the peppers and divide them into two or three pieces. Peel potatoes and cut into thin sli
Keywords
- potato
- zucchini
- leek
- tomato
- eggplant
- paprika
- yogurt
- garlic
- olive oil
Ingredients
- 1 (150 g) Bell pepper (red, fresh)
- 1 Tablespoon Olive oil
- ¼ (85 g) Eggplant (fresh)
- 2 (160 g) Potato (fresh)
- ⅕ (0,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 125 g Yogurt (1.5% fat, low fat)
- 100 g Tomato pieces, chopped tomatoes (canned)
- ½ (105 g) Zucchini (fresh)
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