Veggie Basket Recipe
Onion rings, zucchini, mushrooms, cauliflower and potato wedges served with creamy cucumber dip.
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Ingredients
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Vegetables
Creamy Cucumber Dip
Method
Preparing the Vegetables
- 1
Prepare Onion Rings
Slice the large onion into thick rings. Separate the rings and set aside.
- 2
Prepare Zucchini
Cut the zucchini into thick rounds, about 1/2 inch in thickness.
- 3
Prepare Mushrooms
Clean the mushrooms with a damp cloth and leave them whole or cut in half if large.
- 4
Prepare Cauliflower
Cut the cauliflower into bite-sized florets.
- 5
Prepare Potato Wedges
Wash and cut the potatoes into wedges. Leave the skin on for extra texture.
Making the Creamy Cucumber Dip
- 6
Mix the Ingredients
Grate the cucumber and squeeze out excess water. In a mixing bowl, combine the grated cucumber, Greek yogurt, minced garlic, dill, lemon juice, salt, and pepper. Mix well until smooth.
- 7
Chill the Dip
Cover the dip with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking the Vegetables
- 8
Fry the Onion Rings
Heat oil in a deep frying pan. Dip the onion rings in batter (if desired) and fry until golden brown. Remove and place on a paper towel to drain excess oil.
- 9
- 10
- 11
Steam the Cauliflower
Steam the cauliflower florets until tender, about 5-7 minutes.
- 12
Bake the Potato Wedges
Preheat the oven to 425°F (220°C). Toss the potato wedges with olive oil, salt, and pepper, then spread them out on a baking sheet. Bake for 25-30 minutes until crispy.