Oven vegetables with garlic puree
easy
75 mins
75 mins
Ingredients
- 2 Aubergines (about 300 g each)
- 3 Peppers (e.g. red, yellow and green)
- 2 Courgettes (about 200 g each)
- 500 g small tomatoes
- 1 (approx. 250 g) Vegetable Onion
- 1/2 bunch/pot of thyme and 2-3 sprigs of rosemary
- 1 Garlic bulb (12 cloves)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 5-8 TABLESPOONS + 1/8 l + 1 tablespoon olive oil
- 500 g Potatoes
- 2 TABLESPOONS white balsamic vinegar
Directions
- 1
Cleaning and washing vegetables. Coarsely chop aubergines, peppers and courgettes. Peel and slice the onion. Wash the herbs and, except for some thyme, chop them coarsely if necessary. Peel garlic. Halve 5 cloves, mix with vegetables and herbs on the fat pan or in a large roaster. Season vigorously, drizzle 5-8 tablespoons of oil over it
- 2
Braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes, turning more often
- 3
Peel, wash and coarsely dice the potatoes. Cook the potatoes and 4 cloves of garlic in salted water for about 20 minutes
- 4
Remove the remaining thyme. Cut 3 cloves of garlic into fine slices. Drain the potatoes and garlic and collect the cooking water. Mash potatoes and garlic, 1/8 l cooking water and 1/8 l oil. Stir in vinegar and thyme, season to taste
- 5
Fry garlic slices in 1 tbsp. hot oil until golden brown. Remove. Season vegetables to taste. Serve with some garlic puree. Sprinkle with the garlic chips. Serve the rest of the puree extra. Serve with baguette
- 6
Drink: red wine or beer
Nutrition Facts
410 kcal
22 g
32 g
6 g
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