Lamb Sticks With Herb Yoghurt Dip Food
COLD ROASTED VEGGIES WITH HERBED YOGURT DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
- For the roasted veggies: Preheat the oven to 475 degrees F.
- Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
- Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
- Serve the roasted veggies cold with the herbed yogurt dip.
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