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Oven-baked vegetables with wild garlic dip

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Ingredients for 2 servings:

  • 2 potatoes
  • ½ eggplant(s)
  • ½ zucchini
  • 100 g mushrooms
  • some radishes, optional
  • 1 chicory
  • 1 tbsp oil
  • salt and pepper
  • 1 tbsp wild garlic pesto
  • 5 tbsp cream cheese, natural

Instructions

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

Peel and wash the vegetables as needed. Then cut them into medium-sized pieces. Mix them in a bowl with the oil and seasonings. Place them on a baking sheet lined with parchment paper. Bake in the oven at 200°C (top/bottom heat) for about 30 minutes. Turn them over occasionally and check the doneness. Mix the wild garlic pesto with the cream cheese and serve with the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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