Mediterranean Pan-fried Potatoes and Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 medium potato (s), waxy, eighths
- 1 large red pepper (s), approx. 200 g
- 150 g mushrooms, brown
- 1 small zucchini, approx. 300 g
- 1 large onion (s), red
- 2 cloves garlic
- 50 g tomato paste, 3-fold concentrated
- 50 ml water
- 50 ml olive oil
- 1 teaspoon, heaped salt
- 1 teaspoon pepper, white, freshly ground
- 1 tablespoon thyme, fresh, chopped or dried, then finely grated
- 1 tablespoon rosemary, fresh, chopped
- 1 teaspoon sugar
- 1 teaspoon, straightened harissa
- some lemon peel, grated
- Parmesan
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly, brush them off if necessary, dry them and cut them into eighths. Wash the peppers and zucchini, brush off the mushrooms, peel the garlic and onion. Clean the peppers, sixths and cut into strips, halve the zucchini lengthways, then quarter and cut into pieces. Quarter the onion and cut into thin strips, quarter or sixth of the mushrooms depending on size, finely chop the garlic.
- Mix the tomato paste with water, then with oil, spices, garlic and herbs. Mix the potatoes with half of the marinade and place in a baking dish in the oven at 170 to 180 degrees for 20 minutes, mix the remaining marinade with the vegetables. Take the baking dish out again after approx. 20 minutes, add the marinated vegetables and mix with the potatoes. Put them in the oven together again for 15 minutes.
- If you like, you can bake it with freshly grated Parmesan for a few minutes.
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