Oven-baked vegetables with herb curd

Ingredients for 2 servings:

• 5 large potatoes
• 2 onions
• 1 zucchini
• 2 bell peppers
• 3 m.-large tomato(s)
• olive oil
• 250 g cream cheese
• 250 g low-fat curd cheese
• 1 bunch of chives
• salt and pepper
• lemon juice
• some milk

Instructions

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

Peel the potatoes and boil them in salted water until almost tender. Slice them and place them on a baking sheet greased with olive oil. Peel and quarter the onions, halve the zucchini and cut them into half-moons. Peel the bell peppers (they taste better and are easier to digest) and cut them into pieces. Finally, halve the tomatoes and mix all the vegetables with the potatoes on the baking sheet, seasoning with salt and pepper. Place in the oven at 200 degrees Celsius (convection oven) for about 20 minutes. Place the quark in a bowl and stir in a little milk until creamy. Finely chop the chives and add them. Season with salt, pepper, and lemon juice and enjoy with the baked vegetables.