Roasted Vegetables with Yogurt and Fresh Tomato Sauce

Name: Roasted Vegetables with Yogurt and Fresh Tomato Sauce
Yield: serves 6
Ingredients: 2 medium eggplants; 3 fleshy red or green bell peppers; 3 fat zucchini; 4 medium red or white onions; Extra virgin olive oil; Salt; 2 cups plain whole-milk yogurt; 2 teaspoons dried mint; 1 to 2 garlic cloves, crushed (optional); 3 garlic cloves, chopped; 1 to 2 tablespoons extra virgin olive oil; 1 1/2 pounds tomatoes, peeled and chopped; 1 tablespoon sugar; Salt; Good pinch of ground chili pepper or flakes; 2 tablespoons wine vinegar

December 9, 2011

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.

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