Baked Vegetables with Thyme Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 zucchini
- 2 bell peppers, red and yellow
- 10 cocktail tomatoes
- 10 mushrooms
- 1 leek
- 1 onion (s), red
- 3 carrot (s)
- 1 fennel
- 1 ½ g sugar snap peas
- 1 small Can (s) peas
- 1 small Can corn
- 500 g potato (s)
- olive oil
- sea-salt
- pepper
- Herb salt (wild garlic salt)
- 1 bunch thyme
Print Recipe
Pin Recipe Instructions
- Wash the vegetables. Cut the zucchini and bell pepper into large cubes. Halve cocktail tomatoes, snow peas and mushrooms. Cut the leek into strips, the carrots into finer onions in large wedges, and the fennel into large strips. Transfer the vegetables to a deeper baking sheet. Drain the corn and peas and add. Add the olive oil, pepper and wild garlic salt to the vegetables and fold in slightly.
- Wash the potatoes, quarter them and place on a baking sheet. Wash the thyme and pluck from the twigs, chop coarsely. Pour olive oil, sea salt, pepper and thyme over the potatoes.
- Bake both trays in the oven at approx. 180 ° C fan oven for about 50 minutes.
- Regularly stir the vegetables gently and after about 45 minutes turn the temperature down slightly to 160-170 ° C.
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