Mixed Vegetables from Roman Pot

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 12 cherry tomato (s), quartered
  • 6 medium potato (s), waxy, eighths
  • 4 carrots, cut into strips
  • 3 tablespoon olive oil
  • salt and pepper
  • 2 sprigs rosemary, fresh
  • 2 teaspoons basil, dried
Mixed Vegetables from Roman Pot
Mixed Vegetables from Roman Pot

Instructions

  1. Soak the römertopf for 10 minutes. Then add the potatoes, tomatoes and carrots and pour olive oil over them. Season with salt and pepper, add basil, rosemary and cayenne pepper and mix so that the olive oil and spices are evenly distributed.
  2. Put the lid on and place the Römertopf in the cold oven on the middle rail. Cook the vegetables to the desired degree of browning at 180 ° C (convection, top / bottom heat: 220 ° C). Heat slowly from level 1 to level 4 in the gas oven.
  3. I achieved the best result with 70 minutes, but of course you can also try it out.

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