Axel's oven-baked vegetables

Ingredients for 4 servings:

• 600 g potatoes, new, small patties
• 300 g carrot(s), small
• 1 small red bell pepper(s)
• 1 small bell pepper(s), yellow
• 1 small green bell pepper(s)
• 1 small zucchini
• 4 garlic cloves
• 4 tomatoes, or equivalent cherry / cocktail
• 5 stalks of thyme
• 2 sprigs rosemary
• 6 stalks of chives
• 3 sprigs parsley, flat
• 5 tbsp olive oil
• 2 tbsp black olives, pitted
• 100 g sour cream
• 75 g crème fraîche
• Salt
• Black pepper, coarsely ground

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

simple and delicious

Wash the potatoes, halve them, place them in the roasting pan, and drizzle with 3 tablespoons of olive oil. Bake in a preheated oven (electric oven: 200°C / fan: 180°C / gas mark 3) for about 50 minutes. Peel the carrots, cut them into pieces, and add them to the potatoes after about 15 minutes. Trim and chop the peppers. Peel the garlic, flatten it slightly, and add it to the potatoes/carrots with the peppers after another 15 minutes; mix everything together. Trim and slice the zucchini. Add the rosemary, 3 sprigs of thyme, and the zucchini to the vegetables after 10 minutes, drizzle with 2 tablespoons of oil, and season with salt and pepper. Increase the oven heat (electric oven: 225°C / fan: 200°C / gas mark 4). Trim and cut the tomatoes into eighths, and lightly crush the small tomatoes. About 7 minutes before the end of baking, add the olives, sliced ​​into rings, and tomatoes to the baking sheet and bake. Chop the parsley and the remaining thyme, slice the chives, mix the crème fraîche, sour cream, and herbs, and season with salt and pepper. Serve the dip with the vegetables. It goes well with grilled food!