Heavenly roasted golden vegetables best when dipped with a delicious spinach garlic dip. Trust me, you will keep going back for more. They’re crispy and gnarly on the outside and perfectly soft on the inside.
Roasted Vegetables with Spinach Garlic Dip
Prep time
15
minutesCooking time
40
minutesIngredients
- ROASTED VEGGIES
1 1/2 cups yellow pumpkin – diced
4 potatoes – sliced into wedges with the peel
1 head of garlic
2 tbsp oregano
2 tsp salt
1 tsp pepper
Half a lemon
1/4 cup olive oil
- SPINACH GARLIC DIP
1/2 cup blanched spinach – chopped
1/2 cup thick curd
4 cloves of garlic
1 tsp salt
1 tbsp olive oil
4 tbsp cheddar cheese – grated
Directions
- ROASTED VEGETABLES
- Preheat the oven to 200°C.
- Into a large baking tray, add olive oil, salt, pepper and oregano. Toss in the wedges of potatoes, diced pumpkin and head of garlic and mix well, until all the vegetables are coated.
- Place in the preheated oven and bake for 40 minutes. Remove the pan at an interval of 15 mins and give the veggies a good mix.
- For the last 10 mins while roasting – add in half of the lemon into the dish and change the oven settings to top heating element only. This will give the vegetables the extra crispy goodness.
- Let it cool and enjoy with the spinach garlic dip!
- SPINACH GARLIC DIP
- Blend the curd and garlic in a food processor until smooth. Add in the salt. If the curd is too thick, use a little water to thin it out.
- Add in the blanched chopped spinach along with the grated cheese and mix well. Finish with a spoon of olive oil. Spoon over the roasted veggies and enjoy!
