1 large eggplant cut into large chiunks
600g zucchini cut into large chunks
1 red onion thinly sliced
olive oil, salt & pepper
½ cup plain yoghurt
3 tablspoons olive oil
2 tablespoon lemon juice
1 clove crushed garlic
1 large handful coriander roughly chopped
- Place eggplant and onion in one tray and zucchini in another. coat each with olive oil and seasonings and roast for 20 – 30 minutes. zucchini will be ready before eggplant.
- Blend all dressing ingredients in blender until smooth and put in a bottle.
- To assemble place all vegetables in bowl or on platter and drizzle with some of the dressing.
- Don’t over mix.