Summary

Ingredients

For the vegetables:

• 3 small potatoes
• 1 bell pepper (s)
• 1 half aubergine (s)
• 7 small carrot (s)
• 1 zucchini
• 2 tablespoon sunflower oil
• salt and pepper
• oregano

For the dip:

• 500 g low-fat quark
• 200 g yourt, low-fat
• Parsley or other herbs to taste
• salt and pepper

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Instructions

1. Preheat the oven to 200 ° C and line a baking sheet with parchment paper. Wash and clean the vegetables and cut into pieces, slices or strips. Spread everything on the baking sheet and mix. Season with salt, pepper and oregano, drizzle with the oil and bake at 180 ° C for about 40 minutes.
2. Mix the low-fat quark and yoghurt together in a bowl, stir in parsley or other herbs and season with salt and pepper.
3. Serve the vegetables with the quark dip.
4. You can also prepare any other types of vegetables in this way.