Summary

Ingredients

• 600 g potato (s), new, small - patties
• 300 g carrot (s), small
• 1 small bell pepper (s), red
• 1 small bell pepper (s), yellow
• 1 small bell pepper (s), green
• 1 small zucchini
• 4 clove (s) garlic
• 4 tomato (s), or corresponding cherry / cocktail
• 5 stalks thyme
• 2 sprigs rosemary
• 6 stalks chives
• 3 stems parsley, smooth
• 5 tablespoon olive oil
• 2 tablespoon olives, black, pitted
• 100 g sour cream
• 75 g crème fraîche
• salt
• Black pepper, coarsely ground

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Instructions

1. Wash the potatoes, cut them in half, place them in the oven pan, drizzle with 3 tablespoons of olive oil.
2. Bake in the preheated oven (electric stove: 200 ° C / convection: 180 ° C / gas: level 3) for about 50 minutes.
3. Peel the carrots, cut into pieces and add to the potatoes after about 15 minutes.
4. Clean the peppers and cut into pieces. Peel the garlic, flatten it a little, add to the potatoes / carrots with the paprika after another 15 minutes, mix everything.
5. Clean the zucchini and cut into slices.
6. Add the rosemary, 3 stalks of thyme, zucchini to the vegetables after 10 minutes, drizzle 2 tablespoons of oil over them, season with salt and pepper.
7. Increase the oven heat (electric stove: 225 ° C / convection: 200 ° C / gas: level 4)
8. Clean the tomatoes, cut eighths, just mash the small tomatoes lightly.
9. Put the olives cut into rings with the tomatoes on the tray approx. 7 minutes before the end of baking and bake with them.
10. Chop the parsley with the rest of the thyme, cut the chives into rings, stir together the créme fraîche sour cream, herbs, season with salt and pepper.
11. Serve the dip with the vegetables.
12. Goes well with grilled food!