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Vegetable Pan with Mint Yogurt

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Vegetable Pan with Mint Yogurt

The perfect vegetable pan with mint yogurt recipe with a picture and simple step-by-step instructions.

  • 1 Can Chickpeas canned
  • 8 Branches Chopped mint
  • 1 bunch Chopped basil
  • 1 tbsp Lemon juice
  • 300 g Yogurt
  • Salt
  • Pepper
  • Sweet paprika
  • 500 g Zucchini
  • 800 g Cherry tomatoes
  • 2 tbsp Rapeseed oil
  1. Drain the chickpeas. Chop the mint and basil, stir into the yogurt with lemon juice. Season with salt, pepper and paprika. Cut the zucchini into thin slices. Halve tomatoes. Steam the zucchini in a little hot oil, add the tomatoes and chickpeas. season the vegetables. Serve with the yogurt sauce. Enjoy your meal!
Dinner
European
vegetable pan with mint yogurt

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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