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Baked potatoes – baked vegetables

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Ingredients for 1 servings:

  • 2 large potatoes
  • ¼ bell pepper(s), green
  • ¼ bell pepper(s), red
  • ¼ onion(s)
  • 6 slices of zucchini
  • 1 tbsp corn oil
  • salt and pepper
  • Paprika powder

Instructions

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

vegan, yeast-free, wheat-free, low histamine, egg-free, lactose-free

Quarter the potatoes and cut the vegetables into larger pieces. Combine the corn oil and spices in a coffee mug and mix. Then place the vegetables in a casserole dish, pour over the seasoned oil, and mix well. Bake in a preheated oven at 200°C (top and bottom heat) for about 30 minutes, until the potatoes are tender.

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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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