Mediterranean vegetables

Ingredients for 4 servings:

• 6 large potatoes
• 2 eggplant(s)
• 1 large zucchini
• 3 bell peppers
• 250 g cherry tomatoes
• 200 g mushrooms
• 3 large onions
• 6 garlic cloves
• 1 leek(s)
• 1 pot of yogurt, approx. 500 g
• e.g. olive oil
• 1 stalk of lemon balm
• e.g. chili flakes
• e.g. salt and pepper
• n. B. Thyme
• e.g. rosemary
• e.g. oregano

Instructions

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

Wash the vegetables and lemon balm and dry thoroughly. Dice the potatoes, eggplant, zucchini, bell peppers, and mushrooms. Halve the cherry tomatoes and two-thirds of the garlic cloves. Finely chop the remaining garlic cloves, the onions, and the leeks. Place everything in separate bowls. Preheat the oven to 75°C (top/bottom heat). Pour a little oil into a pan and, once hot, fry the potatoes. Season the potatoes with rosemary, pepper, and salt. When the potatoes are cooked, place them in a large casserole dish and place it in the warm oven. Fry the zucchini and eggplant in the pan away from the potatoes and season with chili flakes, salt, and pepper. Pour the contents of the pan into the casserole dish and return to the oven to keep everything warm. Fry the bell peppers and mushrooms in the pan and season with thyme and chili flakes. Once cooked, add them to the casserole dish. Finally, roast the tomatoes, garlic, onions, and leeks and season with chili flakes, oregano, salt, and pepper. Transfer everything to a casserole dish and heat in the oven at 150°C (top/bottom heat) for about 10-15 minutes. After the cooking time, tear the lemon balm leaves and add them to the dish. Serve with the yogurt as a dip. I recommend serving with baguette as an optional side dish.