Summary

Ingredients

• 1 ½ kg roast pork (neck piece, not too fat)
• salt and pepper
• 2 teaspoons Provence herbs
• 1 green pepper (s)
• 1 red pepper (s)
• 1 eggplant (s), not too big
• 2 zucchini (or 1 large)
• 4 tomato (s)
• 2 onions)
• 1 bunch soup vegetables (leek, celery, carrot)
• 2 cloves garlic)
• 1 teaspoon herbs Provence
• 1 kg potato (s), small
• salt and pepper

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Instructions

1. Rinse the roast pork, dry it and season well on all sides. Place on a deep baking sheet and fry for 1 hour at 220 degrees.
2. In the meantime, clean and chop the vegetables and potatoes. After roasting for 60 minutes, place the remaining ingredients around the roast, season with salt, pepper and the herbs of Provence. Stir the vegetable and potato mixture two or three times during the frying time.
3. Total roasting time: approx. 150 minutes at 220 degrees.
4. The recipe is designed for 6 people, but the quantities are not a problem for 4 good eaters. Season the vegetables with freshly ground pepper depending on your taste.
5. This dish is prepared without any additional fat. It doesn`t make a sauce, but the leaked gravy and the moisture in the vegetables won`t dry it out.
6. This recipe is suitable for SiS at lunchtime.
7. If you want to prepare it for the evening, leave out the potatoes and increase the proportion of vegetables.