Mixed vegetables from the tray with garlic dip

Name: Mixed vegetables from the tray with garlic dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Carrots (about 80 g each); 1 Fennel Tuber; 1 small green and yellow zucchini (à approx. 100 g); 1 green, red and yellow peppers; 1 Garlic clove; 4 Stem(s) Parsley; 6 Thyme stems; 250 g Low-fat curd; 5 TABLESPOONS Oil; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Branches of rosemary

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Carrots (about 80 g each)
1 Fennel Tuber
1 small green and yellow zucchini (à approx. 100 g)
1 green, red and yellow peppers
1 Garlic clove
4 Stem(s) Parsley
6 Thyme stems
250 g Low-fat curd
5 TABLESPOONS Oil
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Branches of rosemary

Directions

1
Cleaning and washing vegetables. Peel carrots, cut them diagonally into 1 cm thick slices. Halve fennel, remove stalk. Cut fennel roughly into pieces. Peel and chop garlic. Wash parsley and 3 stems of thyme.
2
Pluck the leaves from the stems and chop them. Put carrots and fennel on a baking tray and mix with oil. Cook in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-15 minutes.
3
In the meantime, stir the quark and cream until smooth. Stir in chopped herbs and garlic and season with salt and pepper. Cut the bell peppers into 1 cm wide strips. Cut zucchini diagonally into 1 cm thick slices.
4
Wash the rosemary. Put the peppers, the rest of the thyme and rosemary on the baking tray, mix and cook for another 5-10 minutes. Add zucchini, mix again, cook for another 5-10 minutes. Season everything with salt and pepper and serve.
5
Serve with the garlic dip.