Roasted Vegetables & Feta-Basil Dip by @lesgourmandisesdeloubna

40 min

2 servings

🥔

500 g

Baby potatoes

🫒

100 g

Olives

🍅

250 g

Cherry tomatoes

🧀

100 g

Feta

🫒

3 tbsp

Olive oil

🌿

1 handful

Fresh basil

💧

50 ml

Water

🥣

250 g

Greek yogurt

⚫

Black pepper

  1. Blend
    • Feta
    • Olive oil
    • Fresh basil

    Blend the feta, olive oil, basil and water until you get a smooth green sauce.

  2. Mix
    • Baby potatoes
    • Olives
    • Cherry tomatoes

    In a baking dish, mix the potatoes, olives and cherry tomatoes with a little of the sauce.

  3. Roast

    Roast for 25 minutes at 190°C.

  4. Mix
    • Greek yogurt
    • Black pepper
    • Feta

    Mix the Greek yogurt with 2 to 3 spoons of the feta-basil sauce and season with pepper.

  5. Spread
    • Greek yogurt
    • Baby potatoes
    • Cherry tomatoes

    Spread the yogurt sauce on a plate and place the hot roasted vegetables on top.

Roasted Vegetables & Feta-Basil Dip by @lesgourmandisesdeloubna

40 min

2 servings

🥔

500 g

Baby potatoes

🫒

100 g

Olives

🍅

250 g

Cherry tomatoes

🧀

100 g

Feta

🫒

3 tbsp

Olive oil

🌿

1 handful

Fresh basil

💧

50 ml

Water

🥣

250 g

Greek yogurt

⚫

Black pepper

Preparation Steps

  1. Step 1/5

    Blend the feta, olive oil, basil and water until you get a smooth green sauce.

    🧀Feta
    🫒Olive oil
    🌿Fresh basil
    💧Water

  2. Step 2/5

    In a baking dish, mix the potatoes, olives and cherry tomatoes with a little of the sauce.

    🥔Baby potatoes
    🫒Olives
    🍅Cherry tomatoes
    🍳Baking dish
    🥄Spoon

  3. Step 3/5

    Roast for 25 minutes at 190°C.

    🍳Baking dish

  4. Step 4/5

    Mix the Greek yogurt with 2 to 3 spoons of the feta-basil sauce and season with pepper.

    🥣Greek yogurt
    ⚫Black pepper
    🥣Mixing bowl
    🥄Spoon

  5. Step 5/5

    Spread the yogurt sauce on a plate and place the hot roasted vegetables on top.

    🥣Greek yogurt

Composition

Ingredients

Types

Vegetables, Dairy, Oil, Herbs, Liquid, Spices

Ingredients

Baby potatoes, Olives, Cherry tomatoes, Feta, Olive oil, Fresh basil, Water, Greek yogurt, Black pepper

Notes

Baby potatoes (pre-cooked, cut in half), Olives (pitted), Cherry tomatoes (cut in half), Fresh basil (large handful), Greek yogurt (or fromage blanc), Black pepper (freshly ground, to taste)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 32g, Fat: 27g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 850mg, Sodium: 820mg, Iron: 2mg

Vitamins

Vitamin C: 35mg, Vitamin K: 25mcg, Vitamin A: 60mcg, Vitamin B12: 0.6mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

Baking dish, Mixing bowl, Spoon

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dip, Main Course, Side Dish

Occasions

Summer Meal, Everyday Cooking

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mediterranean, Greek

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Chunky, Tender

Flavors

Savory, Herby, Tangy, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,keep vegetables and yogurt dip separate if possible), feta-basil sauce : 3 days (store in a sealed container,cover surface with a thin layer of olive oil to preserve color)