Grilled vegetables with yogurt dip

This delicious grilled vegetable dish with fresh yogurt dip makes a perfect light dinner. You absolutely have to try it.  

This recipe is   

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

15 minutes + 30-40 minutes baking time  

  Ingredients  

• ½ head of cauliflower  
• 3 sweet potatoes  
• 1 celeriac  

• 3 carrots  
• 4 tbsp olive oil for cooking  
• 2 tsp paprika powder  
• 1 clove of garlic (1)  
• 2 tbsp HistaFood Organic Asian Sauce  

 Dip  

• 200 g coconut yogurt (1)  
• ½ tsp turmeric  
• A little salt  

preparation  

• Separate the cauliflower into florets and wash them.  
• Peel the sweet potatoes and cut them into cubes.  
• Peel the celery and cut it into cubes.  
• Peel the carrots and slice them.  
• Preheat oven to 220°C (top/bottom heat).  
• Mix everything in a bowl with olive oil, paprika powder, a finely chopped clove of garlic, and 2 tablespoons of HistaFood organic Asian sauce.  
• Line a baking tray with parchment paper and spread the marinated vegetables on it.  
• Bake in a preheated oven for approximately 30-40 minutes, until the vegetables are cooked through.  

• Mix coconut yogurt, turmeric and salt to make a dip.  
• Remove the vegetables from the oven and serve with the dip.  

Our HistaFood tip  

Our organic vegetable spread zucchini & basil or our organic vegetable spread carrot & beetroot also make excellent dips.

Prepared with

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Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.