Turkish Antipasti

Serve this tasty dish with flatbread as an Apertizer or as an vegetarian main menu with my spinach tortilla wraps. These delicious vegetables are anything but boring.


What you need:

2 zucchini

5-6 large tomatoes

4 red bell peppers

1 large eggplant

1 1/2 cups plain yogurt

2 garlic cloves, peeled

salz and pepper

2 tbs oliven oil

1/2 tsp dried hot red chilli flakes

sunflower oil

1 tbs fresh chopped parsley


Cut the zucchini, bell pepper, tomatoes and eggplant in junks. Heat a pan to medium-high heat. Add two tablespoons of sunflower oil and sautée the zucchini until browned, about 5 min. Season them with salt and pepper.Take the zucchini out of the pan and on to a platter. Repeat this procedure with the eggplant and bell peppers, and layer each vegetable on top of each other. Now sautée the tomato chunks, just for about 2 min, adding  the chilli flakes, and season with salt & pepper. Place the tomatoes on top of the veggies. In a bowl add the yogurt, olive oil and press the garlic cloves into the yogurt. Stir well, until all is combined. Season with salt & pepper ( start with 1/4 tsp, and add to your liking). Spread the yogurt sauce over the veggies. Sprinkle the fresh chopped parsley over the dish.



Tip: Fill them into my Spinach Tortilla Wraps

2 Comments Add yours

  1. Thehungryballer says:

    Magically Delicious this looks !
    Thank you for Sharing 🙂

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