Braised vegetables from the tin

Name: Braised vegetables from the tin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g baby potatoes; 5 TABLESPOONS Olive oil; 300 g Carrots; 1 small red, yellow and green peppers; 4 Garlic cloves; 1 Courgette; 2 Branches of rosemary; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Tomatoes; 2 TABLESPOONS small black Crete olives; 3 Stem(s) Parsley; 6 stalks of chives; 100 g Fresh cream; 100 g Schmand

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g baby potatoes
5 TABLESPOONS Olive oil
300 g Carrots
1 small red, yellow and green peppers
4 Garlic cloves
1 Courgette
2 Branches of rosemary
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Tomatoes
2 TABLESPOONS small black Crete olives
3 Stem(s) Parsley
6 stalks of chives
100 g Fresh cream
100 g Schmand

Directions

1
Wash potatoes thoroughly, cut in half and dab dry. Place on a baking tray, drizzle with 3 tablespoons of oil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes.
2
Peel, wash and cut the carrots into pieces. Add the carrots to the potatoes after about 15 minutes. Clean, wash and cut the peppers into pieces. Press garlic cloves a little bit flat. After another 15 minutes, place the bell pepper and garlic on the baking tray and mix with the other vegetables.
3
Wash, clean and slice the zucchini. Wash 2 sprigs of rosemary and 3 stems of thyme and dab dry. Put the zucchini and herbs on the tray about 10 minutes later, drizzle with 2 tablespoons of oil and season with salt and pepper.
4
Increase oven temperature (electric cooker: 225°C/ circulating air: 200°C/ gas: level 4). Wash the tomatoes and grate them dry. Place the tomatoes and olives on the baking tray approx. 7 minutes before the end of the baking time and bake until done.
5
Wash parsley, chives and 3 stalks of thyme and dab dry. Cut the chives into small rings. Chop leaves of parsley and thyme. Mix crème fraîche, sour cream and herbs and season with salt and pepper.
6
Serve dip with the vegetables.