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Christel's Baked Vegetables
from Christel
A colorful and hearty vegetable combination which may be varied to use whatever is in season: an autumn and winter favorite!
1200 g 1200 g. (1 lb. 10 oz.) waxy potatoes
6 TSP olive oil
2 TSP coarse salt
2 red bell peppers
3 small zucchinis
1 garlic bulb
freshly ground black pepper
4 small leaves of rosemary or 2 TSP of rosemary-needles
Wash and brush the potatoes thoroughly with cold water, cut them into quarters and put
them on a baking sheet that has been covered with baking paper (parchment).
Spread 3 TSP of olive oil and 1 TSP of salt on the potatoes.
Preheat the oven to 392° F ( 200° C) and bake the potatoes for about 30 minutes.
Meanwhile wash the bell peppers, remove the stem, seeds and interior ribs, cut them into
quarters. Then wash the zucchinis, cut them diagonally into pieces of 3 or 4 cm. (about 1 & 1/2 inches)
Put the cut bell peppers, zucchinis, some garlic gloves, 3 additional TSP of olive oil, the rosemary leaves and freshly ground pepper on the potatoes and bake everything another 20 or 25 minutes.
I prepare a soy-yoghurt-dip for the baked vegetables with herbal salt, some herbs.
Pumpkin pieces, carrots and fresh fennel also taste fine when baked.