Chrissi's sesame oven-baked vegetables with quark dip

Ingredients for 2 servings:

• 3 bulbs of fennel
• 1 bell pepper(s), red
• 5 m.-large potato(s), new
• 2 tbsp sesame seeds
• 1 tbsp olive oil
• n. B. Salt and pepper, freshly ground
• n. B. Paprika powder, sweet
• e.g. rosemary
• 150 g low-fat curd cheese
• 100 g yogurt, 1.5%
• some carbonated mineral water
• 2 tsp apple cider vinegar
• 1 tsp agave syrup
• n. B. Salt and pepper, freshly ground
• e.g. paprika powder
• n. B. herbs, freshly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

WW-compatible and calcium-containing

Wash the fennel, cut off the upper stems (the green, long stalks at the top) and the lower, hard root end. Halve each bulb, cut each half into approximately 1 cm thick slices, and then cut these into thin, long pieces. Clean, wash, and chop the bell peppers into small pieces. Brush the new potatoes thoroughly under running water. Then halve them with the skin on, halve the halves again lengthwise, and cut these pieces in half. Place the vegetables in a large freezer bag (or bowl). Add sesame seeds, olive oil, and spices. Seal the bag with a clip and mix thoroughly. Place everything on a baking sheet lined with baking paper or foil. Place in a hot oven at 175°C (top/bottom heat) on the middle rack. After 20 minutes, turn the vegetables over with a spatula and cook for another 15-20 minutes. For the quark dip, whisk the quark, yogurt, apple cider vinegar, and agave syrup, along with a little sparkling mineral water, until creamy. Season generously with salt, freshly ground pepper, and paprika. The dip is even more delicious when stirred in freshly chopped herbs. Serve with the baked vegetables.