Marinated Vegetables with Garlic Mayonnaise Dip
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 340 kcal | (16 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 14 g | (9 %) |
Ingredients
- Ingredients
- 3 red Bell pepper
- 3 yellow Bell pepper
- 1 bunch carrots
- 2 Zucchini
- 100 milliliters olive oil
- 8 baby garlic cloves
- 4 sprigs rosemary
- 4 stalks thyme
- salt
- freshly ground pepper
- 200 milliliters granulated instant Vegetable broth
- 100 milliliters White vinegar
- 2 Tbsps sugar
- 2 bay leaves
- 1 tsp Mustard seed
- 150 grams Coriander
- 150 grams Mayonnaise
- 250 grams Yogurt
- 1 Tbsp lemon juice
- 1 garlic clove
Preparation steps
Cut the bell peppers into quarters, rinse and cut into 1-2 cm thick slices (approximately 1 inch). Peel the carrots and quarter them lengthwise. Rinse and trim the zucchini and cut into thick slices.
Heat the olive oil in a roasting pan and sauté the bell peppers and carrots gently for about 8 minutes.
Peel the garlic and cut into slices. Add the zucchini to the vegetables and sauté for another 5 minutes. Add the garlic and herbs and cook for another 2 minutes. Season well with salt and pepper.
Mix the broth with the vinegar, sugar, bay leaf and spices and heat for 6-8 minutes. Pour over the vegetables when it's hot and then allow to cool. Season again to taste with vinegar, salt and pepper.
For the dip, mix the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Peel the garlic and crush into the dip. Stir well and serve with the vegetables.
