Mediterranean oven-baked vegetables

Ingredients for 4 servings:

• 500 g potatoes (early potatoes), with skin
• 8 tbsp olive oil
• 1 large onion(s), in pieces
• 4 cloves garlic
• 2 small zucchini, sliced
• 2 bell peppers, red and yellow, in pieces
• some salt, for seasoning
• some pepper, ground in various colors
• some caraway, ground
• some sweet paprika powder
• 3 sprigs rosemary, fresh, chopped, or dried
• some thyme, fresh or dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes very good with grilled meat

Wash the new potatoes thoroughly, peel them, and quarter them, then place them in the water. Peel and quarter the onion. Peel 4 garlic cloves and place them in a baking dish greased with olive oil along with the drained potatoes. Season with salt and pepper to taste, sprinkle with caraway and paprika, and drizzle generously with olive oil. Wash the rosemary and thyme, dry them with kitchen paper, finely chop them with a mincing knife, and scatter them over the potatoes. Cook uncovered in a preheated oven on the second rack from the bottom at 180°C for 35 minutes. Meanwhile, wash the zucchini and cut into 1 cm thick slices. Wash the bell peppers, remove the core, and cut into large pieces. Set aside. After the potatoes, onions, and garlic have been roasting in the oven for 35 minutes, add the zucchini and bell peppers, drizzle with a little more olive oil, and cook for another 10 minutes until tender. We love to serve these vegetables with grilled meat!