Mediterranean oven-baked vegetables

Ingredients for 4 servings:

• 1 zucchini
• 1 eggplant(s)
• 2 bell peppers, red and yellow
• 200 g green beans
• 2 onions
• 150 g cocktail tomatoes
• 500 g potatoes
• 200 ml olive oil
• 3 sprigs rosemary
• 2 cloves garlic
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 6 hours 40 minutes; Total time approx. 9 hours

simple, vegan, versatile

Slice the zucchini and eggplant. Cut the onions into rings and the bell peppers into bite-sized pieces. Halve the cherry tomatoes. Quarter the potatoes or, depending on their size, cut them into eighths so they are also bite-sized. Put everything in a bowl, drizzle with olive oil, and season with salt, pepper, and paprika. Finely chop the garlic cloves and mix in. Slightly bend the rosemary sprigs and add them as well. The vegetables should be completely coated with olive oil to marinate them. Add a little more if necessary. The vegetable mixture should marinate for at least 2 hours. Then place it on a baking tray and spread it evenly. Then place it in the oven at 175 degrees Celsius (convection oven) for about 40 minutes. Turn it over every now and then to ensure everything cooks evenly. Add more oil if necessary. Broth also works if you don’t want too much oil. It can be eaten on its own or as a side dish for a barbecue.