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🥰
Oven Vegetables with Coconut Dip
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
