Mix the oil with plenty of spices, depending on your taste. Line a baking sheet with parchment paper and cover the base with the oil and herb mixture. Sprinkle with salt and pepper. Save an approximately equal part of the oil-herb mixture.
Wash organic potatoes, cut in half and spread on the baking sheet with the straight side down. Wash tomatoes, mushrooms and peppers as well. Remove the pepper seeds, cut everything into bite-sized pieces and distribute between the potatoes on the baking sheet.
Peel the onions (2/3 for the oven, 1/3 for the dip), as well as the garlic. If the garlic cloves are very large, cut them in half if necessary. Cut 2/3 of the onions into bite-sized pieces and spread them on the baking sheet together with the garlic. Brush the remains of the oil and herb mixture over the vegetables with a brush and season with salt and pepper.
Bake in a preheated oven at 200 ° C top / bottom heat for about 30 minutes or, depending on the size of the potatoes, until they are cooked (test with a fork).
In the meantime, mix the quark and yoghurt for the dip and add enough milk until the dip has the desired consistency. Chop the remaining third of the onions very finely and stir in with the spices. Carefully fold in the finely chopped feta cheese.
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