Oven Vegetables with Basil Sour Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s)
- salt and pepper
- 3 tablespoon olive oil
- 2 sprigs rosemary
- 300 g zucchini
- 300 g mushrooms
- 200 g cherry tomato (s)
- 125 ml vegetable stock
- 1 bunch basil
- 200 g sour cream
- 300 g yourt (whole milk yourt)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Peel the potatoes and cut into pieces. Put in a dripping pan, season and drizzle with oil. Sprinkle with rosemary needles and cook in the oven for about 30 minutes.
- Then spread the zucchini and mushrooms cut into small pieces. Cook for another 15 minutes. Add the tomatoes and the broth to the vegetables, continue cooking for about 5 minutes, season with salt and pepper.
- Finely chop the basil, mix with sour cream and yoghurt, season with salt and pepper. Serve separately with the oven vegetables.
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