Baked vegetables with herb curd

Ingredients for 2 servings:

• 400 g potatoes, waxy
• 3 garlic cloves
• ½ bunch parsley
• ½ bunch basil
• 100 ml olive oil
• 250 g quark, 40%
• 1 bell pepper(s), red
• 1 zucchini
• 2 tomatoes
• 200 g mushrooms
• 2 tbsp lemon juice
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash and scrub the potatoes, then halve them. Brush with olive oil and season with salt. Place on a greased baking sheet, cut-side up. Bake in a hot oven at 180°C (top/bottom heat) for 25 minutes. Finely chop the garlic. Wash the parsley and basil, shake dry, tear into small pieces, and puree with the olive oil and garlic. Mix the quark with half of the herb oil. Season with salt, pepper, and lemon juice. Cut the bell peppers lengthwise into 2 cm wide strips. Cut the zucchini into 2 cm wide slices. Halve the tomatoes and roughly chop the mushrooms, leaving the smaller ones whole. Stir three tablespoons of olive oil into the remaining herb and garlic oil. Season with salt and pepper. Place the vegetables in a large bowl, pour over the herb oil, and mix everything well. Let it sit for a while, turning occasionally. Pierce the potatoes with a needle to check if they are cooked through. Add the vegetables to the baking sheet with the potatoes, placing the tomatoes cut-side down. Bake for about 15 minutes at 200°C. Serve the garlic curd with the baked vegetables.