💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables with the olive oil, sugar, garlic, oregano, salt and black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (160°C / 320°F) 45 minutes, until the tomatoes are shriveled and caramelized.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
5
Spread the labneh in a bowl and make a deep well in it.
Bowl
6
Lay the tomatoes and garlic cloves on the labneh.
💡Cold labneh and hot vegetables: assemble the plate just before serving so the labneh doesn't melt under the vegetables.
7
Drizzle some of the oil from the pan over the top and scatter the chili pepper.
8
Serve with the pitas.
526calories
15 gprotein
55 gcarbs
27 gfat
● protein 11%● carbs 42%● fat 47%
Per serving (289 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
