Summer vegetables from the oven

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   First I brush the potatoes thoroughly under cold water, cut them in half and dab them dry. Then I spread them on the fat pan and drizzle 3 tablespoons of oil over them. Put them into the preheated oven for about 50 minutes (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3)

2. 2

   Then I peel the onion, cut it into large cubes or slices and add it to the potatoes on the baking tray. Then peel or clean and wash the vegetables. Cut the carrots, peppers and zucchini into pieces. The tomatoes stay whole. When the garlic is young and tender, I leave the skin on. Otherwise I peel the toes. Wash the rosemary and 3 stalks of thyme, shake dry and chop coarsely

3. 3

   The vegetables are added to the potatoes little by little, depending on the cooking time. Add the carrots after 15 minutes. After 30 minutes, add the peppers, garlic, zucchini and tomatoes, turning the vegetables over. On top I spread the roughly chopped herbs. Season with salt and pepper and sprinkle everything with the remaining olive oil

4. 4

   After 40 minutes I raise the oven temperature (electric cooker: 225°C/circulating air: 200°C/gas: level 4), spread the olives over the ge

5. 5

   For the dip, wash parsley, chives and the remaining stems of thyme and dab dry. Cut the chives into fine rings. Chop parsley and thyme. Mix crème fraîche, sour cream and herbs and season with salt and pepper. I serve the dip with the vegetables

Nutrition Facts

KCAL
430 kcal

CARBS
34 g

FATS
28 g

PROTEINS
8 g