Today I have a classic oven vegetable recipe for you. It’s perfect for using leftovers and super easy to make! It’s a classic that I often make and you can customise it. You can, of course, use vegetables and herbs of your choice.

Have fun trying it out🥰

  • VEGAN
  • GLUTEN-FREE
  • WITHOUT REFINED SUGAR

Oven Vegetables with Coconut Dip

Natalie Lutz
prep time 45 minutes
Dish sides
servings 2

ingredients
  

  • 1 zucchini
  • 2 carrots
  • 6 baby potatoes
  • 200 g mushrooms
  • 2-3 tbsp olive oil
  • salt & pepper
  • herbs of choice (e.g. herbs of Provence)
  • 2-3 handful of fresh spinach for the side dish

For the coconut dip:

  • 3-4 tbsp coconut yoghurt
  • 1 tbsp maple syrup
  • 2 splashes of lemon juice
  • 1 pinch of salt
  • 2 tbsp water

instructions
 

  • Wash and chop the vegetables. Mix with olive oil, salt & pepper and herbs, place on a baking tray lined with baking paper and bake at200° top and bottom heat for approx. 20 minutes. Turn the vegetables in between.
  • For the coconut dip, mix all the ingredients with a spoon until you have a thick mixture.
  • Wash the spinach and place in a bowl, add the oven vegetables and garnish with the coconut dip.

This recipe is

vegan / gluten-free / without refined sugar
Keyword Eat Your Basics

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