I know I could use a barbecue to roast vegetables but what’s easier than the oven. Cooking time is longer, but he’s so reliable and I’m more relaxed.Janneke Philippi, a recipe writer in delicious.nl, is always inspiring, and above all, her recipes are easy, tasty and healthy.
Wash and cut 500 grams of sweet potatoes in slices of 1 cm. Spread some olive oil and put them on baking paper on an oven tray. Roast in the oven at 200° for 30-40min. Turn halfway.At the same time, put 600 grams of bell pepper, cut in stripes, in an oven dish. Add 4 chopped garlic cloves, 2 teaspoons of cumin seeds, 1 chopped chili and a drizzle of olive oil. Stir halfway.Drain 1 can of chickpeas. Add to the bell pepper after 20 mins.Mix 100 grams of low fat Greek yogurt with 1 table spoon of tahini, lemon juice (taste !) pepper and salt.Spread some salad leaves on a large plate spread the vegetables on top and finish with the dressing. I love those long summer nights outside 😍!