Mediterranean oven-baked vegetables with quark-yogurt dip

Ingredients for 2 servings:

• 10 small potatoes
• 5 m.-large tomato(s)
• 5 mushrooms
• 1 large bell pepper(s)
• 3 m.-sized onion(s)
• 5 medium-sized garlic cloves
• 200 g curd cheese, 40%
• 200 g yogurt
• 250 g feta cheese
• some milk
• n. B. Spice(s) of your choice
• e.g. salt and pepper
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Mix the oil with plenty of seasonings, according to taste. Line a baking sheet with parchment paper and cover the bottom with the oil and herb mixture. Sprinkle with salt and pepper. Reserve a roughly equal portion of the oil and herb mixture. Wash and halve the organic potatoes and arrange them flat-side down on the baking sheet. Wash the tomatoes, mushrooms, and peppers as well. Remove the pepper seeds, cut everything into bite-sized pieces, and arrange them among the potatoes on the baking sheet. Peel the onions (2/3 for the oven, 1/3 for the dip), as well as the garlic. If the garlic cloves are very large, halve them if necessary. Cut 2/3 of the onions into bite-sized pieces and arrange them on the baking sheet along with the garlic. Brush the remaining oil and herb mixture over the vegetables with a brush and season with salt and pepper. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes, or depending on the size of the potatoes, until they are tender (test with a fork). Meanwhile, for the dip, combine the quark and yogurt and add enough milk until the dip reaches the desired consistency. Finely chop the remaining third of the onions and stir in along with the seasoning. Carefully fold in the finely chopped feta cheese.