Roasted Vegetables with Yogurt and Fresh Tomato Sauce
A very traditional meze is fried eggplants served with yogurt and tomato sauce. I like to do the same with a mix of roasted vegetables, and I serve them either hot or cold. It is the kind of thing you can do easily in large quantities for a party. It can be done a day in advance, cooking the vegetables in batches, if necessary, and reheating them, if you wish, on the day. The yogurt should be at room temperature. The tomato sauce has a sweet-and-sour flavor and is served cold.
Recipe information
Yield
serves 6
Ingredients
For the Tomato Sauce
Preparation
Step 1
Cut the eggplants in half lengthwise and then into 1/2-inch-thick slices. Cut the peppers in half through the stem end, remove the seeds, and cut them in half again, lengthwise. Cut the zucchini into 1/2-inch slices crosswise. Cut the onions into quarters.
Step 2
Each type of vegetable should be placed on separate pieces of foil on baking trays since they take different times to cook. Sprinkle the vegetable pieces generously with olive oil and with a little salt and turn them around with your hand so that they are lightly oiled all over.
Step 3
Roast them in your hottest preheated oven for about 25 minutes, or until the vegetables are tender and lightly browned, taking each type of vegetable out as they are done.
Step 4
Serve the roasted vegetables hot or cold. They should be placed on a large serving dish and passed around with a bowl of yogurt into which you have beaten a little salt, dried mint, and, if you like, crushed garlic, and a bowl of the following tomato sauce.
Step 5
Heat the chopped garlic in the oil for a few seconds only, stirring, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar toward the end.
