This colorful oven-baked vegetable with delicious herb yogurt is our favorite when we need something quick. We like to eat it with a fresh kale salad with miso miso dressing and a little quinoa.

This recipe is a winter version with sweet potatoes and broccoli, but be sure to try it with pumpkin, kohlrabi and grapes. Or how about green asparagus, mushrooms and potatoes in the spring? In summer we love this recipe with eggplant and zucchini. As you can see, there are no limits to your creativity here and a look at the seasonal calendar will definitely help you with your vegetable selection.

We wish you a good appetite and lots of fun trying out and cooking.

quick oven-baked vegetables with miso miso marinade

recipe for 2-3 people

ingredients

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tbsp dark miso miso
• 1 teaspoon maple syrup
• 1/2 teaspoon salt
• pepper

• 1 broccoli
• 2 small sweet potatoes
• 150 g cocktail tomatoes
• 1 onion

• 200 g soy yogurt
• 1 tablespoon tahini
• 1 teaspoon white wine vinegar
• 1 tablespoon olive oil
• 1/2 clove of garlic
• salt
• pepper
• 1/2 bunch of herbs (parsley, coriander, basil, chives)

preparation

1. Preheat the oven to 180 degrees top/bottom heat.
2. Wash the vegetables. Peel the onion and cut into thin rings. Divide the broccoli into medium-sized florets and also process the stalk and cut into sticks. Dice the sweet potato with the skin on.
3. For the marinade, mix the olive oil, vinegar, miso miso, maple syrup, salt and pepper in a large bowl and add the vegetables. Mix everything thoroughly and spread on a baking sheet.
4. Bake in the preheated oven for about 15 - 20 minutes, turning occasionally.
5. In the meantime, peel and press the garlic. Mix it into the soy yoghurt together with the tahini, vinegar, olive oil, salt and pepper. Finally, finely chop the herbs and add them.
6. Serve the oven-baked vegetables on preheated plates with the herb yoghurt and enjoy with some salad or quinoa.
7. enjoy!

fits

• green salad with miso miso marinade
• quinoa
• beluga lentils, chickpeas or other legumes