Baked Detox Vegetables with Yogurt Sauce

We are not afraid to say it: baked vegetables are a dish for all occasions. What we like best perhaps is the possibility of making it when you are short on time and with very few ingredients. Or perhaps the idea of being able to personalize it with small touches, such as adding a seasonal fruit. Did you know, for example, that pear and apple are the death of bell peppers when baked together in the oven?

And that reminds us that there are so many more reasons why we love this recipe. Like the fact that you can vary it in ingredients. If you prefer eggplant or tomatoes to pumpkin, we certainly won’t be the ones to stop you. You can make this recipe yours in a thousand different ways. And finally, another plus that we can’t fail to mention: as a main dish or as a side dish, it is always a winning recipe, suitable for when you want to pamper yourself with something healthy but full of flavor or for when you want to make a good impression with your guests. When roasted in the oven, with herbs and paired with a fresh yogurt sauce, baked vegetables never get tired.

A rendere la nostra versione ancora più originale ci pensano le erbe e le spezie della nostra Remedium n. 7 – Detox, tra cui zenzero, ortica e elicriso che sapranno dare quel twist di novità a sapori molto classici.

Ingredients

• 1 pumpkin (but you can vary with any vegetable in season)
• olive oil
• salt to taste.
• 2 bustine di Remedium n.7 – Detox
• unsweetened white yogurt or Greek yogurt
• Pomegranate kernels (a tasty addition if the season is right)

Proceedings

1. Preheat the oven to 220°C.
2. Clean the vegetables. If you chose pumpkin, open it in half and remove the middle part with the seeds: Then cut it into small pieces of about 3 cm.
3. Arrange the pumpkin pieces on a baking sheet lined with baking paper. Sprinkle them with a drizzle of olive oil and the herbs in the Detox herbal tea. Mix with your hands so that the flavors are evenly distributed and add a pinch of salt.
4. Put the pan in the oven and let it roast until the squash is golden brown and tender. Then remove from the oven and let cool for a few minutes.
5. If you decided to use unsweetened white yogurt, drain it on a clean kitchen towel so that it becomes thicker.
6. When it is time to serve, spread two or three generous spoonfuls of yogurt to make a fairly thick layer on the base of the dish. Add pumpkin and top the dish with pomegranate seeds or some fresh herbs.