Baked vegetables

Name: Baked vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g small carrots; 1 Perennial celery; 4 Peppers; 2 Garlic cloves; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Stem(s) Thyme; 200 g Schmand; 250 g Low-fat curd; 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar; 3 TABLESPOONS Aiwar (spicy-hot spice paste)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g small carrots
1 Perennial celery
4 Peppers
2 Garlic cloves
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Stem(s) Thyme
200 g Schmand
250 g Low-fat curd
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar
3 TABLESPOONS Aiwar (spicy-hot spice paste)

Directions

1
Peel and clean the carrots, leave about 1 cm of carrot green. Wash and clean the celery and cut into pieces. Quarter the bell peppers, clean, wash and, except for 4 quarters of bell peppers, cut into strips.
2
Peel the garlic and cut into thick slices. Put the vegetables and garlic slices on a baking tray. Pour oil over them, season with salt and pepper. Mix the vegetables well and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes.
3
Wash the thyme, shake dry and chop the leaves of 5 stems coarsely. Add the chopped thyme to the vegetables about 5 minutes before the end of the cooking time. Cut the rest of the pepper quarters into small cubes
4
Mix sour cream and quark and season with salt, pepper and a little lemon juice. Stir in aiwar and paprika cubes loosely and arrange in a bowl and garnish with some thyme. Arrange the vegetables and garnish with the remaining thyme.