Mediterranean oven-baked vegetable salad

Ingredients for 4 servings:

• 8 shallots
• ½ bulb(s) garlic
• 250 g zucchini
• 2 red bell peppers
• 600 g potatoes, new
• 2 sprigs rosemary
• 8 tbsp olive oil
• 3 tbsp red wine vinegar
• 4 sprigs of basil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the shallots and halve lengthwise. Quarter the garlic bulb. Clean the zucchini and cut into 2 cm thick slices. Quarter the bell peppers, remove the seeds, and cut into 3 cm pieces. Wash the potatoes thoroughly and cut into thirds. Strip the rosemary sprigs and chop them. Mix the shallots, garlic, zucchini, bell peppers, potatoes, and rosemary in a large bowl with salt, pepper, and 5 tablespoons of olive oil. Grease a baking tray with 1 tablespoon of olive oil and spread the vegetables on top. Cook in a preheated oven at 200°C (180°C fan/convection oven) on the middle rack for 30 to 35 minutes. Remove the garlic and drizzle the vegetables with 2-3 tablespoons of red wine vinegar and 2 tablespoons of olive oil. Allow the vegetables to cool slightly and season with salt and pepper if desired. Roughly tear the leaves from the basil stalks and mix in.