Verdure Al Forno Con Patate – Baked Vegetables with Potatoes

Summary

Ingredients

• 4 large potato (s)
• 2 zucchini
• 1 fennel bulb (s)
• 1 large onion (s)
• 1 large red pepper (s)
• 1 large eggplant (s)
• some olive oil
• salt and pepper
• 4 cloves garlic
• 1 packet feta cheese
• some stalks parsley, smooth, fresh
• Basil, some fresh leaves
• a few stalks oregano, fresh
• some stalks mint, fresh
• some lemon juice
• some vinegar
• 1 cup sour cream
• 1 cup crème fraîche, approx. 200 g

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Instructions

1. Peel the potatoes and cut into cubes. Wash the remaining vegetables (zucchini, fennel, onion, bell pepper and aubergine) and also cut into cubes of the same size. The size shouldn`t be too different so that everything takes the same time in the oven. I do this e.g., with a Nicer Dicer, because then I have pieces of roughly the same size and it goes faster with me than with a knife.
2. Then put the diced vegetables in a bowl (or, as I do, in a large freezer bag) and mix with a little olive oil, salt and pepper so that everything is evenly oiled. Then place the vegetables on a baking sheet or in a baking dish. Chop the garlic and spread it over with the diced feta cheese.
3. Then bake the whole thing for 45 minutes in an oven preheated to 200 ° C top / bottom heat.
4. In the meantime, chop the parsley, basil, mint and oregano and set aside. Mix the sour cream and crème fraîche in a small bowl and also set aside.
5. When the vegetables come out of the oven, sprinkle a few dashes of lemon juice, vinegar and the chopped herbs over them.
6. When serving on the plate, spread about 1 - 2 spoons of the mixed cream over it and let it taste good.
7. Note: I haven`t tried it yet, but since antipasti is usually also eaten cold, the vegetables do not necessarily have to be eaten immediately after baking.