Roasted vegetables from the tray

Name: Roasted vegetables from the tray
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1.5 kg Pumpkin (e.g. musk pumpkin); 1.5 kg Potatoes; 2–3 young garlic bulbs; 8 Tomatoes; 7-10 Tbsp some + 125 ml olive oil; 3 Stem(s) Rosemary, sage and thyme; 1 TABLESPOON coarse salt; 7-10 Tbsp coarse pepper from the mill

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

1.5 kg Pumpkin (e.g. musk pumpkin)
1.5 kg Potatoes
2–3 young garlic bulbs
8 Tomatoes
7-10 Tbsp some + 125 ml olive oil
3 Stem(s) Rosemary, sage and thyme
1 TABLESPOON coarse salt
7-10 Tbsp coarse pepper from the mill

Directions

1
Cut the pumpkin into pieces, remove seeds, cut into slices and peel. Cut into large pieces. Wash potatoes thoroughly and cut them in half lengthwise. Cut garlic tubers in half. Wash tomatoes. Spread everything on two baking trays thinly coated with oil.
2
Wash the herbs, chop roughly and sprinkle over the vegetables. Sprinkle with the rest of the olive oil. Before baking season with coarse salt and pepper. Place the trays one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
3
manufacturer) bake for about 45 minutes.