Turkish ratatouille with yogurt sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 green pepper, quartered
- 1/2 red pepper, halved
- 1/2 aubergine, cut into chunks
- 1 courgette, cut into batons
- 1 red chilli, halved
- 100g cherry tomatoes, on the vine
- 1 tbsp olive oil
- a small bunch flat-leaf parsley, leaves torn
YOGURT SAUCE
- 100ml fat-free Greek yogurt
- 1 lemon, zested and juiced
- chopped to make 1 tbsp dill
- 1 tsp sumac
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.
