Roasted Zucchini and Bell Pepper with Lentils and Lemon Yogurt

Zucchini, bell pepper and onion are roasted in the oven with olive oil and oregano and served on lentils. Served with a creamy lemon yogurt and some feta.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 2 pc Zucchini
• 1 pc red bell pepper
• 1 pc red onion
• 250 g cherry tomatoes
• 2 pc garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 can canned lentils (drained)
• 150 g Greek yogurt
• 1 pc lemon (juice and zest)
• 80 g feta
• 1 bunch parsley
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat.
2. Wash the zucchini and bell pepper and cut into chunky pieces. Cut the onion into wedges, halve the cherry tomatoes and finely chop the garlic.
3. Spread the vegetables on a baking sheet with 2 tbsp olive oil, oregano, salt and pepper and roast for about 25 minutes until soft and lightly browned. Add the tomatoes after 15 minutes.
4. Drain the lentils and warm them briefly in a pan with the remaining olive oil and the garlic, season with salt and pepper.
5. Stir the yogurt with lemon zest, a little lemon juice, salt and pepper.
6. Chop the parsley. Divide the lentils between two plates, spread the roasted vegetables on top, drizzle with yogurt, and sprinkle with crumbled feta and parsley.