Oven-baked vegetables, grilled

Ingredients for 4 servings:

• 250 g potato(s), small, waxy ones
• 1 onion(s) (vegetable onion)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 zucchini
• ½ chili pepper(s)
• 1 piece(s) ginger, hazelnut-sized
• 2 beefsteak tomatoes
• 1 lemon(s), untreated
• 3 cloves garlic
• 5 tbsp oil (olive oil)
• 1 sprig(s) rosemary
• 1 sprig(s) marjoram
• 2 bay leaves
• Sea salt
• Pepper, black from the mill
• 100 ml wine, white, dry

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and halve the potatoes, peel the onion and slice into strips. Squeeze the lemon and remove some of the zest. Rinse and dry the potatoes thoroughly, then layer them with the onion slices in a baking dish. Drizzle with 3 tablespoons of olive oil and season with salt and pepper. Bake in an oven preheated to 180°C for about 15 minutes. Cut the peppers into 2 cm wide strips, slice the zucchini, deseed and finely dice the chili, and finely chop the garlic and ginger. Mix everything with the remaining olive oil and lemon juice and pour over the potato and onion mixture. Season with salt and pepper, drizzle with 2/3 of the wine, and return to the oven for another 15 minutes. Peel the tomatoes and cut into eighths. Pour over the vegetables, fold the bay leaves and tuck them between the layers of vegetables, gently tear the rosemary and marjoram sprigs apart and place them on top of the tomatoes, season with salt and pepper, and pour over the remaining wine. Return everything to the oven for another 10 minutes. Then mix all the vegetables thoroughly and return to the oven for another 5 minutes. If you like, you can also add a few black olives while mixing. Serve with homemade farmhouse bread for a complete meal. It also tastes great with fried fish. It goes well with either a Provençal Rosé or a fresh German Riesling.