Potato wedges and vegetables from the tray with curd dip

Name: Potato wedges and vegetables from the tray with curd dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 1 (250 g each) red and yellow pepper; 300 g Courgette; 2-3 Branches of rosemary; 250 g cherry tomatoes; 7-10 Tbsp Pepper; 100 g Cucumber; 1 Garlic clove; 1 Spring onion; 200 g lactose-free herbal cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 TABLESPOON Olive oil
1 (250 g each) red and yellow pepper
300 g Courgette
2-3 Branches of rosemary
250 g cherry tomatoes
7-10 Tbsp Pepper
100 g Cucumber
1 Garlic clove
1 Spring onion
200 g lactose-free herbal cream

Directions

1
Peel the potatoes, wash them thoroughly and cut them into quarters. Put the potatoes on a fat pan of the oven, salt and drizzle with olive oil. Clean, wash and roughly dice the peppers. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
2
In the meantime clean, wash and cut the zucchini into large slices. Wash the rosemary and shake dry. Clean and wash the tomatoes. After 15 minutes, add rosemary, tomatoes and courgettes to the fat pan and cook.
3
Season with salt and pepper. In the meantime wash and grate the cucumber. Peel garlic and press it through a garlic press. Clean and wash the spring onion and cut it into fine rings. Mix herb cream, cucumber, garlic and spring onion (except for a little bit for garnishing).
4
Season to taste with salt and pepper. Arrange potato vegetables from the tray on plates. Sprinkle a dash of herb cream with spring onion on top. Add the rest of the herb cream.