Garden vegetables from the tin

Name: Garden vegetables from the tin
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 600 g Potatoes (e.g. new); 7-10 Tbsp a little + 3-4 tablespoons olive oil; 2 fresh garlic bulbs; 7-10 Tbsp coarse sea salt and pepper; 1 collar Carrots; 250 g Cutting beans; 1 medium zucchini; 4 medium-sized tomatoes; 1/2 TEASPOON Vegetable broth; 4-6 Stem(s) Marjoram

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

600 g Potatoes (e.g. new)
7-10 Tbsp a little + 3-4 tablespoons olive oil
2 fresh garlic bulbs
7-10 Tbsp coarse sea salt and pepper
1 collar Carrots
250 g Cutting beans
1 medium zucchini
4 medium-sized tomatoes
1/2 TEASPOON Vegetable broth
4-6 Stem(s) Marjoram

Directions

1
Wash the potatoes thoroughly, peel and halve if necessary. Spread on the oiled fat pan. Cut garlic tubers crosswise in half and add. Sprinkle with 3-4 tbsp. oil, season with salt. Bake in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 40 minutes.
2
Peel or clean and wash the vegetables. Cut carrots and beans into pieces, zucchini into slices. Add carrots, beans and courgettes to the potatoes after about 10 minutes cooking time. Season with salt and pepper.
3
Dissolve the stock in 1/8 l hot water, pour on and continue braising.
4
Wash and chop the marjoram. Quarter the tomatoes. Cook both for the last 20 minutes. Season the vegetables to taste with salt and pepper and serve. Serve with farmhouse bread.