Summary

Ingredients

• 1 kg potato (s), young, firm-boiling
• 2 small zucchini
• 2 bell pepper (s)
• 1 large vegetable onion (s)
• 4 clove (s) garlic
• 1 stalk rosemary
• 8 stalks thyme
• 0.5 ½ bunch parsley
• olive oil
• salt
• 5 tomato (s), dried in oil

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Instructions

1. Wash and brush the potatoes well, cut into large cubes (approx. 1 x 1 cm). Wash the zucchini, quarter them lengthways, remove the stones and dice. Wash the peppers, remove the seeds and dice. Peel and roughly dice the vegetable onion. Peel the garlic and cut each clove into thirds.
2. Preheat the oven to approx. 200 ° C. Drizzle plenty of olive oil over three baking trays lined with aluminum foil. Mix the vegetables (without the potatoes) on a baking sheet and spread them flat. Spread the potato cubes on the other two baking sheets. Salt to taste.
3. Pluck the thyme leaves from the stem, chop the rosemary. Mix both roughly and sprinkle on the baking sheets. Drizzle again with olive oil.
4. Bake the potato cubes in the oven for about 30 minutes, they will turn light brown. Then sear the vegetables in the oven for 10-15 minutes, depending on how firm you want them to be. Then let everything cool on the baking sheets.
5. In a large bowl, mix the potatoes and vegetables with the flavored oil (the olive oil from cooking also serves as a dressing).
6. Roughly chop the dried tomatoes. Pluck the parsley from the stalk, chop it roughly and mix it with the tomatoes into the salad. Season to taste and let steep in the refrigerator until serving.