Colorful oven-baked vegetables

Ingredients for 4 servings:

• 8 m.-large potatoes, waxy
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 m.-large zucchini
• 1 m.-large eggplant(s)
• 10 shallots
• 10 mushrooms
• 6 tbsp olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp chili powder or paprika powder, hot
• 1 tsp salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Boil the potatoes in their jacket potatoes, drain, and set aside. Wash and trim all vegetables and cut into pieces, not too small, e.g., halve mushrooms, quarter peppers, eggplant and zucchini, etc. Quarter the cooled potatoes with their skins on. Place all vegetables and the potatoes in a large plastic bag. Mix the olive oil and all the spices to make a marinade, season to taste, and pour the marinade into the bag. Seal the bag tightly and gently toss the vegetables around to coat. Then place the marinated vegetables on a baking sheet and bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, until crispy brown. A green salad and a full-bodied red wine go very well with this dish. I like to serve the oven-baked vegetables as a side dish for a barbecue or simply as a vegetarian main course. The vegetables and spices can be varied according to taste.