Vegetable sticks with yogurt-dill sauce
Crisp vegetable sticks served with a refreshing yogurt sauce with dill and garlic. The delicate dressing perfectly complements the vegetables’ freshness.
- Time
- 8 min
- Serving
- 99 kcal
- Ingredients
- ≈ $1.35
- Protein
- 5 g
Ingredients
- 1 Carrots≈ $1.50 per kg 80 g
- 2 Cucumbers≈ $3.67 per kg 80 g
- 3 Bell peppers≈ $6.00 per kg 60 g
- 4 Plain yogurtpack 300 g ≈ $2.10 60 g
- 5 Dillpack 50 g ≈ $1.80 4 g
- 6 Garlic≈ $10.00 per kg 1 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the carrot1, cucumber2, and bell3 pepper under cold running water.
Cut the vegetables into sticks about 8–10 cm long and 1–2 cm thick.
Prepare the sauce: in a bowl, mix yogurt, dill5, garlic6, and salt until smooth.
Arrange the vegetable sticks on a plate and serve with the sauce on the side or with the sticks for dipping.
Tips
- Why it works
- Cut sticks 1–2 cm thick so they stay crisp instead of turning soggy from the sauce. Thicker sticks take longer to soften.
- Substitutions
- Use sour cream instead of yogurt (same amount) for a richer taste. Skip garlic if you dislike its smell; add lemon juice (5 ml) for tang.
- Common mistakes
- Overcrowd the plate. Vegetables steam and lose crispness. Check if sticks feel limp or sauce looks watery.
- Storing and reheating
- Store sticks in a sealed container for 2 days; keep sauce separate. Reheat sauce only; eat sticks fresh or cold.
- Serve with
- Pair with boiled eggs or pita bread for a light lunch. Works as a side for grilled chicken or fish.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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