Mediterranean potato and vegetable pan

Ingredients for 2 servings:

• 6 m.-large potatoes, waxy
• 1 large red bell pepper(s), approx. 200 g
• 150 g mushrooms, brown
• 1 small zucchini, approx. 300 g
• 1 large onion(s), red t
• 2 cloves garlic
• 50 g tomato paste, 3-fold concentrated
• 50 ml water
• 50 ml olive oil
• 1 tsp, heaped salt
• 1 tsp white pepper, freshly ground
• 1 tbsp thyme, fresh, chopped, or dried, then finely grated
• 1 tbsp rosemary, fresh, chopped
• 1 tsp sugar
• 1 tsp, sautéed harissa
• some organic lemon peel, grated
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Hearty vegetarian dish from the oven

Wash the potatoes thoroughly, brush them if necessary, dry them, and cut them into eighths. Wash the peppers and zucchini, brush the mushrooms, and peel the garlic and onion. Clean the peppers, cut them into sixths, and slice them into strips. Halve the zucchini lengthwise, then quarter and cut them into pieces. Quarter the onion and slice them into thin strips. Quarter or sixth the mushrooms depending on their size. Finely chop the garlic. Mix the tomato paste with water, then with the oil, spices, garlic, and herbs. Mix the potatoes with half of the marinade and place them in a baking dish in the oven at 170 to 180 degrees Celsius for 20 minutes. Mix the remaining marinade with the vegetables. Remove the baking dish after about 20 minutes, add the marinated vegetables, and mix them with the potatoes. Return them to the oven for another 15 minutes. If you like, you can then top them with some freshly grated Parmesan cheese for a few minutes.