Summary

Ingredients

• 1 kg potato (s) (small organic potatoes)
• 300 g onion (s)
• 300 g zucchini
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 400 g cherry tomato (s)
• 250 g halloumi
• 5 tablespoon olive oil
• 3 tablespoon tomato paste
• 100 g olives, reen, without stone
• 1 teaspoon oregano, dried
• 4 sprigs rosemary (small sprigs)
• salt and pepper

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Instructions

1. Wash the potatoes, put them in cold water, bring to the boil and cook almost completely in about 20 minutes.
2. Preheat the oven to 180 ° C top / bottom heat.
3. Peel the onions and quarter or sixth, depending on the size. Clean and wash the zucchini and cut into bite-sized pieces. Wash tomatoes, cut in half or quarter and remove the stem. Dice the halloumi. Halve the peppers, remove the stem, seeds and partitions, wash thoroughly and cut into bite-sized pieces.
4. Mix the olive oil with the tomato paste well and mix with the olives, potatoes, vegetables and halloumi and season everything well with salt and pepper. Place the rosemary sprigs in a baking dish. Spread the vegetable mixture on top and bake in the oven for about 30 minutes. Serve sprinkled with oregano and garnished with sprigs of rosemary.
5. Can be prepared very well and is a hit with guests.