Autumn Oven Vegetables with Yogurt and Herb Dip

For the oven vegetables, preheat the oven to 200°C top and bottom heat. Peel the pumpkin, cut in half and remove the seeds. Cut the rest of the vegetables into a shape that appeals to you (cubes, wedges, strips, …).

Wash potatoes well (you don’t need to peel them if you wash them well – this way you get a few more nutrients!) and cut them into pieces as well.

Spread everything on a baking sheet (including baking paper). Place the two halves of the pumpkin with the opening facing down. Sprinkle with dried basil or other herbs of your choice. Season with salt and pepper (or maybe chili instead?) and drizzle with the vegetable oil (3 tablespoons of oil should be enough!!).

Place the baking sheet in the oven on the middle rack for 35 minutes. In the meantime, mix the yogurt with the frozen herbs and set the table for the oven vegetables 🙂

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