If this yogurt sauce is starting to look familiar, it's for good reason. It's delicious! So here is yet another way to enjoy it. So what are you waiting for?!
4 med zucchini, unpeeled, cut into ½ inch slices
2-3 TBSP extra virgin olive oil
2 TBSP Spice & Tulips Byzantine blend
salt and pepper, to taste
2-3 garlic cloves
Pinch of salt
2 cups plain yogurt (we use European style organic from TJoes )
2 TBSP olive oil
1 tsp Urfa Chile
Preheat oven to 400F.
In a medium bowl, lightly toss the zucchini slices, olive oil, Byzantine, salt and pepper. Spread zucchini onto a single layer on a cookie sheet. Roast until soft and brown along edges, about 12 minutes.
Meanwhile, mash the garlic with a pinch of salt in a mortar & pestle and combine with yogurt in a small bowl.
Transfer the slightly warm zucchini onto preferred serving dish. Pour garlic yogurt over the top.
And now... drumroll... the magical final step.
In a saucepan, over low heat, warm 2 TBSP olive oil + 1 TSP Urfa Chile. Within 40-60 seconds, smell the delicious aroma... that's how you know it's ready!
Drizzle the hot spicy oil over the yogurt & zucchini.
Serve with fresh baguette!