Roasted Veggies with Lemon Yogurt

Name: Roasted Veggies with Lemon Yogurt
Total time: 45 min
Yield: 4
Ingredients: Squash — 2 Squash (Seeded, Cut into ½-Inch Half-Moons); Squash — 1½ Tbsp Olive Oil; Squash — Kosher Salt to Taste; Squash — Coarse Ground Black Pepper to Taste; Lemon Yogurt — ¾ cup Greek Yogurt; Lemon Yogurt — 1 Tbsp Lemon Juice; Lemon Yogurt — 1 tsp Lemon Zest; Lemon Yogurt — 1 Garlic Clove (Finely Grated); Lemon Yogurt — Kosher Salt to Taste; Finish — 1 Tbsp Extra Virgin Olive Oil; Finish — 6-8 Fresh Basil Leaves Chopped

Roasted squash over lemon yogurt with olive oil and basil.

Ingredients

Squash — 2 Squash (Seeded, Cut into ½-Inch Half-Moons)
Squash — 1½ Tbsp Olive Oil
Squash — Kosher Salt to Taste
Squash — Coarse Ground Black Pepper to Taste
Lemon Yogurt — ¾ cup Greek Yogurt
Lemon Yogurt — 1 Tbsp Lemon Juice
Lemon Yogurt — 1 tsp Lemon Zest
Lemon Yogurt — 1 Garlic Clove (Finely Grated)
Lemon Yogurt — Kosher Salt to Taste
Finish — 1 Tbsp Extra Virgin Olive Oil
Finish — 6-8 Fresh Basil Leaves Chopped

Method

ROAST THE SQUASH: Preheat oven to 425°F. Toss squash with olive oil, kosher salt, and black pepper. Spread on a parchment lined sheet pan in a single layer. Roast 20–25 minutes, flipping once, until caramelized and tender.
MAKE THE LEMON YOGURT: In a bowl, combine Greek yogurt, lemon juice, lemon zest, garlic, and kosher salt. Mix until smooth and well combined.
PLATE: Spread lemon yogurt onto a plate or platter. Arrange roasted squash over the yogurt. Drizzle with extra virgin olive oil. Finish with fresh basil.