VEGGIE WEDGES & DIPS

This free veggie wedges & dips recipe is lovely to serve as party snacks or a great way to get the kids to eat vegetables. You may use any vegetable that you like.

Ingredients


Vegetables
1 butternut, seeded and cut into wedges
2 potatoes cut into wedges
2 sweet potatoes, cut into wedges
1 brinjal (eggplant), cut into wedges
100ml olive oil
vegetable spice


Method

• Preheat the oven to 200°C.
• Place all the wedges (except brinjal) into a plastic bag, add the olive oil and shake.
• Turn the veggies onto a roasting tin, add the brinjal wedges, sprinkle with veggie salt and bake until vegetables are tender and golden.
• While the veggies are in the oven get going with the dips.

Dips


Honey & Mustard Dip
15ml wholegrain mustard
10ml honey
Zest of 1 lemon
250ml Greek yoghurt


Method

• Mix all the ingredients together.

Tzatziki
½ cucumber, peeled & grated
1 garlic clove, peeled & chopped
250ml Greek yoghurt
20ml lemon juice
5 mint leaves, finely chopped
Salt & pepper to season


Method

• Leave the grated cucumber to drain in a colander and place in a mixing bowl.
• Add the chopped garlic, Greek yoghurt, lemon juice and mint leaves to the cucumber.
• Season with salt and pepper and mix.

Indian Raita Dip
250ml Bulgarian yoghurt
5ml cumin
Salt & chilli taste


Method

• Mix all ingredients together and allow to stand for a few minutes so the flavours can blend.

Serves 4 – 6