Summary

Ingredients

• 8 shallot (s)
• 0.5 ½ bulb garlic
• 250 g zucchini
• 2 red pepper (s)
• 600 g potato (s), new
• 2 sprigs rosemary
• 8 tablespoon olive oil
• 3 tablespoon red wine vinegar
• 4 stalk / s basil
• some salt and pepper

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Instructions

1. Peel the shallots and cut in half lengthways. Quarter the garlic bulb. Clean the zucchini and cut into 2 cm thick slices. Quarter and core the peppers and cut into 3 cm pieces. Wash the potatoes thoroughly and cut them into thirds. Remove the needles from the rosemary sprigs and chop them.
2. Mix the shallots, garlic, zucchini, bell pepper, potatoes and rosemary in a large bowl with salt, pepper and 5 tablespoons of olive oil.
3. Grease a baking sheet with 1 tablespoon of olive oil and spread the vegetables on top. Cook in the hot oven at 200 ° (convection 180 °) on the middle rack for 30 to 35 minutes. Remove the garlic and sprinkle the vegetables with 2-3 tablespoons of red wine vinegar and 2 tablespoons of olive oil. Let the vegetables cool slightly and season with salt and pepper if necessary. Roughly pluck the leaves from the basil stalks and mix in.