Summary

Ingredients

• 250 g potato (s), small, waxy ones
• 1 onion (s) (vegetable onion)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 zucchini
• 0.5 ½ chilli pepper (s)
• 1 piece (s) ginger, the size a hazelnut
• 2 beefsteak tomato (s)
• 1 lemon (s), untreated
• 3 cloves garlic
• 5 tablespoon oil (olive oil)
• 1 sprig rosemary
• 1 sprig marjoram
• 2 bay leaves
• sea-salt
• Black pepper from the mill
• 100 ml wine, white, dry

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Instructions

1. Peel and halve the potatoes, peel the onion and cut into strips. Squeeze the lemon and peel off a few zest. Rinse and dry the potatoes well and layer them with the onion slices in a baking dish and drizzle with 3 tablespoons of olive oil and add a little salt and pepper. Bake in the oven preheated to 180 ° for about 15 minutes.
2. Cut the bell pepper into strips approx. 2 cm wide, cut the zucchini into slices, core the chilli pepper and cut into fine cubes, finely chop the garlic and ginger. Mix everything with the remaining olive oil and lemon juice and pour onto the potato onion mixture, season with salt, pepper, pour 2/3 of the wine over it and place in the oven for another 15 minutes.
3. Peel the tomatoes and cut into eighths. Pour over the vegetables, bend the bay leaves and stick them between the vegetable layers, gently pluck the rosemary and marjoram sprigs apart and place on the tomatoes, season with salt and pepper and pour the rest of the wine over them and bake everything for another 10 minutes.
4. Then mix all the vegetables well and put them in the oven again for 5 m.
5. If you want, you can add a few black olives while mixing.
6. A complete meal with home-baked farmer`s bread.
7. But also tastes very good with fried fish.
8. Either a Provencal rose or a fresh German Riesling goes well with it.