SIDE DISH: Oven Roasted Zucchini
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
Yogurt Sauce
2-3 garlic cloves
Pinch of salt
2 cups plain yogurt (we use European style organic from TJoes )
*Spicy Drizzle*
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!
