John Myers
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Potato – Stir-fry Vegetables
The perfect potato – stir-fry vegetables recipe with a picture and simple step-by-step instructions.
- 1 size Potato
- 2 Pods Red pointed peppers
- 3 size Champions brown
- 1 small Onion
- 6 Cocktail tomatoes
- 1 small Clove of garlic
- 1 tsp Extra virgin olive oil
- 1 tsp Gyros spice mix
- 6 Black pitted olives
- 1 branch Rosemary fresh
- 1 size Carrot
- Salt and pepper
Quark dip
- 1 a cup Lowfat quark
- 1 Sip Milk
- Chopped parsley until smooth
Vegetables and potatoes
- Cut the potatoes, onion and carrot into thin slices. Cut the champions and peppers into thicker slices. It is even better if you have a very sharp cucumber slicer and slice the vegetables. Halve the cocktail tomatoes and finely dice the clove of garlic. Put everything together with the olives in a baking dish and mix with the gyros spice and olive oil, season with salt and pepper. Place a sprig of rosemary on top. Now cover the baking dish with aluminum foil and cook in the oven at 200 ° C for about 30 minutes.
Serve with quark dip
- Dilute low-fat quark with milk and season with salt, pepper and parsley. Arrange the vegetables on a plate with a sprig of rosemary and quark dip.
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