Oven-baked herb and kohlrabi pan

Ingredients for 2 servings:

• 4 potatoes
• 2 kohlrabi
• 2 bell peppers, red and yellow
• 1 small zucchini
• 1 pepper, red
• 4 onions, red and white
• 1 can of tomatoes, or fresh
• 1 bulb(s) garlic
• salt and pepper
• 4 bay leaves
• 200 ml vegetable stock
• 6 tbsp olive oil
• Sugar
• coriander
• Parsley
• rosemary
• sage
• Thyme
• Kohlrabi leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wash and trim all the vegetables and cut them into bite-sized pieces. Brush the pan with olive oil. Mix the vegetables (except the zucchini and tomatoes) and arrange them evenly on the baking sheet. Sprinkle with finely chopped chili peppers. Add the spices, salt, sugar, and pepper. Scatter over the bay leaves. Drizzle everything with olive oil. Braise in a preheated oven at 175°C (top/bottom heat), middle rack, for about 35 minutes. Then pour in the stock. Braise for another 15 minutes, then scatter the zucchini over the top and braise for another 10 minutes. Then cut the tomatoes into pieces and arrange them on top. Braise for another 5 minutes. Turn off the oven and generously scatter the chopped and mixed herbs (these herbs: kohlrabi leaves, rosemary, parsley, sage, thyme) over the top. Let it warm for another 2 minutes.