John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 2 small broccoli
- 300 g tomatoes, small
- 1 ½ lemon(s), juice
- 300 ml vegetable stock
- 4 garlic cloves, at least
- 150 ml olive oil
- Thyme, fresh
- Oregano, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes
a vegan dream from the oven
Cut the potatoes into wedges and place them in a baking dish. Top with the herbs. I didn’t chop them, but simply placed them on top with the stems. Divide the broccoli into florets, halve the tomatoes, and place them in another baking dish. Mix together the broth, oil, lemon juice, and pepper. Finely slice the garlic and mix with the potatoes. Pour half of the broth mixture over the potatoes and the other half over the broccoli. First, bake the potatoes in the oven at 200°C for 1 hour, turning once or twice. Then return the dish, along with the broccoli and tomatoes, to the oven for another 15 minutes.
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