Garden vegetables from the tin

Name: Garden vegetables from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g new potatoes; 3-4 Tbsp Olive oil; 2 fresh garlic bulbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 young carrots; 300 g Cutting beans; 1 large zucchini; 5-6 Stem(s) Marjoram; 5 Tomatoes

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g new potatoes
3-4 Tbsp Olive oil
2 fresh garlic bulbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 young carrots
300 g Cutting beans
1 large zucchini
5-6 Stem(s) Marjoram
5 Tomatoes

Directions

1
Wash the potatoes thoroughly, peel and halve if necessary. Coat a baking tray with 1 tablespoon of oil. Spread the potatoes on top. Cut garlic in half and add. Sprinkle with 2-3 tablespoons of oil, season with salt.
2
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 50 minutes.
3
In the meantime peel or clean and wash the vegetables. Cut carrots and beans into pieces, zucchini into slices. After 15 minutes cooking time add carrots, beans and zucchini to the potatoes.
4
Wash and chop the marjoram. Cut the tomatoes into quarters and bake them with the marjoram for the last 20 minutes. Season with salt and pepper. Serve. Squeeze the soft garlic out of its skin and serve with the vegetables.