Quick oven-baked vegetables with yogurt dip

Ingredients for 2 servings:

• 1 zucchini
• 2 small sweet potatoes
• 2 bell peppers, red and yellow
• 1 onion(s)
• 1 clove(s) garlic
• 1 pot of natural yogurt (full milk yogurt)
• 1 tsp, leveled caraway seeds, whole
• 1 tsp, sautéed marjoram, dried
• 1 tbsp rapeseed oil
• 1 pinch(s) of paprika powder, hot
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

light, healthy lunch

Slice the zucchini and sweet potatoes (approx. 1/2 cm thick), and roughly chop the bell pepper and onion. Toss the sliced ​​vegetables with 1-2 tablespoons of rapeseed oil, the caraway seeds, marjoram, salt, and pepper. Place everything in a small pan (or other ovenproof dish) and bake in the oven at 200°C for 20 minutes. For the dip, mix the full-fat yogurt with salt, pepper, and paprika, then press in a clove of garlic.