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 light herb quark (2,4 % fat absolute)

AUTHOR
Kristopher Marks

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 light herb quark (2,4 % fat absolute)

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
Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.
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 quark, cucumber, garlic and spring onion (except for something to garnish).
4
Season to taste with salt and pepper. Arrange potato vegetables from the tray on plates. Sprinkle a dash of quark with spring onion on top. Add the rest of the quark.