Baked vegetables with curd dip
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 500 g Potatoes, salt
- 1 Aubergine
- 1 Courgette
- 1 red pepper
- 1 Green peppers
- 2 Tomatoes
- 1 small onion
- 1 Branch rosemary
- 3 TABLESPOONS olive oil, pepper
- 200 g Paprika Quark
- 100 g ripened cream
- 250 g White bread
Directions
- 1
Potatoes, peel, wash and slice. Cook in salted water for about 10 minutes. Wash and clean the vegetables. Cut aubergine and zucchini into slices, peppers into strips and tomatoes into quarters.
- 2
Onion peel and cut i into cubes.
- 3
Blanch the peppers, eggplant and courgette in boiling water for about 3 minutes. Wash and chop the rosemary. Drain potatoes and vegetables. Turn them with onion in olive oil. Season with rosemary, salt and pepper and roast in the oven for about 15 minutes.
- 4
Electric cooker: 220°C / circulating air: 200°C.
- 5
Stir paprika quark and sour cream until creamy. Season with salt and pepper. Arrange vegetables with bread.
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