Baked vegetables with pumpkin seeds

Ingredients for 4 servings:

• 500 g potatoes, waxy
• Sea salt and pepper, black
• 3 tbsp olive oil
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 2 small zucchini
• 250 g curd (e.g. goat or sheep)
• 100 g yogurt (e.g. goat or sheep)
• 1 tbsp pumpkin seed oil, cold-pressed
• herbal salt
• 2 tbsp pumpkin seeds, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegetables variable

Wash the potatoes, peel if necessary, and halve them. Place them on a baking sheet lined with baking paper. Season with salt and pepper, and brush them thinly with half of the olive oil. Bake in a preheated oven at 220°C (top/bottom heat) for about 10 minutes. Mix the remaining olive oil and the spices in a bowl. Prepare the vegetables, cut them into pieces, and toss them in the seasoned oil. Place them on the baking sheet with the potatoes and bake for about another 20 minutes. Mix the quark and yogurt, season with herb salt, and stir in the pumpkin seed oil and pumpkin seeds. Serve with the vegetables.