Mediterranean oven-baked vegetables, red and white

Ingredients for 4 servings:

• 500 g pointed peppers
• 500 g bell pepper(s), colored
• 1 large zucchini
• 1 large eggplant(s)
• 500 g potatoes
• 1 large onion(s)
• 4 tbsp olive oil, of good quality
• Herbs of Provence
• 500 g yogurt
• 1 large onion(s)
• 1 can tomatoes, chopped
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp butter
• 100 ml water
• 1 tsp agave syrup, optional honey, sugar or other
• salt and pepper
• possibly paprika powder, hot
• possibly Pul Biber

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Peel the eggplants and cut into 1-2 cm thick slices. Sprinkle the slices with salt and let stand for about 10 minutes. In the meantime, peel the zucchini and slice them. Remove the seeds from the bell peppers and cut them into slices to match the size of the zucchini. Peel the potatoes and cut them into thin slices of about 3-5 mm. Peel the onion and cut it into eighths. Dab any excess water from the eggplants with a kitchen towel. Then quarter the eggplant slices. Mix the vegetables in a large bowl, season with salt, and add the olive oil and Provençal herbs. Mix everything together well and place on a large baking sheet. Place the vegetables in a preheated oven at 175°C (top/bottom heat) and bake for 45-55 minutes. For the sauce: Melt the butter in a pan. Fry the onion until translucent, add the chopped garlic, and cook for a while. Then add the tomato paste and water and let it reduce slightly. Then add the canned tomatoes and simmer for about 15 minutes. Season with salt, agave syrup, and pepper. If you like it a bit spicier, add hot paprika and/or pul biber. Transfer the cooked vegetables to a plate and top with yogurt, then tomato sauce, and serve.