Turkish ratatouille with yogurt sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 green pepperquartered
- 1/2 red pepperhalved
- 1/2 auberginecut into chunks
- 1 courgettecut into batons
- 1 red chillihalved
- 100g cherry tomatoeson the vine
- 1 tbsp olive oil
- a small bunch flat-leaf parsleyleaves torn
YOGURT SAUCE
- 100ml fat-free Greek yogurt
- 1 lemonzested and juiced
- chopped to make 1 tbsp dill
- 1 tsp sumac
Nutrition: per serving
- kcal171low
- fat9.1glow
- saturates2.4g
- carbs11.5g
- sugars11g
- fibre8.3g
- protein6.4g
- salt0.1g
Method
step 1
Heat the grill to high. Toss the peppers, aubergine, courgette, red chilli and cherry tomatoes with the olive oil and season.
step 2
Put in a large roasting tin and grill for 20-25 minutes until charred and really soft.
step 3
Tip everything into a bowl, cover with clingfilm and leave for 10 minutes.
step 4
For the sauce, mix all of the ingredients, adding 1-2 tbsp of water if a little thick.
step 5
Pile the charred vegetables onto a platter with the parsley, drizzle with the yogurt dressing and a little chilli oil, if using, and serve with the flatbreads.
