Malzemeler
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500 g pumpkin, thinly sliced
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1 white onion, sliced into half moons
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1 red onion, sliced into half moons
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3 garlic cloves, finely chopped
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2 tablespoons Livvy olive oil
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1 tablespoon apple cider vinegar
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12 tablespoons strained yogurt
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Salt, ground black pepper, and optional red pepper flakes
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Parsley
Tarifler
Toss the pumpkin slices with salt, black pepper, and 1.5 tablespoons of olive oil.
Mix the sliced onions with a bit of salt and the remaining ½ tablespoon of olive oil.
Line a baking tray with parchment paper, and arrange the onions and pumpkin slices in alternating layers. Sprinkle the garlic between the layers.
Drizzle the apple cider vinegar over the pumpkin.
Bake at 180–200°C (355–390°F) until the pumpkin is tender.
Remove from the oven, garnish with parsley, and serve with strained yogurt. You may also mix red pepper flakes and garlic into the yogurt if desired.
