Wash the peppers, aubergines, zucchini and potatoes thoroughly and cut into bite-sized pieces. If necessary, the soft interior of the zucchini should be removed here. The potatoes can be used with or without the peel, depending on your preference and confidence.
Put the raw vegetable pieces in a large bowl and pour a very good amount of olive oil over them. Add the thyme and rosemary and season with a large amount of salt and pepper. Add a little bit of sugar as well. Mix everything well.
Then distribute the vegetables well on 1-2 baking sheets lined with baking paper so that the pieces are as separate as possible. Leave the trays in the oven for about 30 minutes, until the potato pieces are cooked and lightly brown on the outside and the remaining vegetable pieces are nice and soft.
Serve with a good portion of sour cream as a main course or alternatively as a side dish.
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