Ingredients
- green pepper 1, quartered
- red pepper 1/2, halved
- aubergine 1/2, cut into chunks
- courgette 1, cut into batons
- red chilli 1, halved
- cherry tomatoes 100g, on the vine
- olive oil 1 tbsp
- flat-leaf parsley a small bunch, leaves torn
YOGURT SAUCE
- fat-free Greek yogurt 100ml
- lemon 1, zested and juiced
- dill chopped to make 1 tbsp
- sumac 1 tsp
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.
Nutritional Information
- Kcals 171
- Fat 9.1g
- Saturates 2.4g
- Carbs 11.5g
- Sugars 11g
- Fibre 8.3g
- Protein 6.4g
- Salt 0.1g
