Easy to Make Vegetable with Herb Yogurt Dip

Wash all vegetables thoroughly under cold running water. Dry them completely with a clean kitchen towel. Peel the vegetables, if necessary and cut them into even-sized pieces—sticks, slices or chunks depending on your preference. Place the prepared vegetables in a large bowl and drizzle with olive oil. Sprinkle with salt, pepper and chopped herbs, then toss to coat evenly.

For raw vegetables, transfer the prepared pieces directly to a serving platter. For roasted vegetables, preheat the oven to 200°C. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 15-20 minutes, flipping halfway through, until slightly tender and golden. For steamed vegetables, place them in a steaming basket over boiling water and steam for 5-7 minutes until crisp-tender. Once cooked, let them cool slightly before serving.

In a medium bowl, combine yogurt, lemon juice, minced garlic and chopped herbs. Mix thoroughly with a whisk or spoon until the ingredients are evenly incorporated. Taste the dip and adjust the seasoning by adding more salt, pepper or herbs (if needed). Cover the bowl with plastic wrap and leave in the fridge for at least 10 minutes to let the flavors meld.

Arrange the prepared vegetables in an attractive pattern on a large serving platter or divide them into portions. Place the chilled herb yogurt dip in a small bowl in the center of the platter for easy access. Garnish with a sprinkle of fresh herbs on top of the dip for added color and freshness.

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