Mediterranean potato salad from the oven

Ingredients for 8 servings:

• 1 kg potatoes, young, waxy
• 2 small zucchini
• 2 bell peppers
• 1 large onion(s)
• 4 garlic cloves
• 1 sprig rosemary
• 8 stalks of thyme
• ½ bunch parsley
• olive oil
• Salt
• 5 tomatoes, dried in oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Wash and scrub the potatoes thoroughly, then cut into large cubes (approx. 1 x 1 cm). Wash the zucchini, quarter lengthwise, remove the seeds, and dice. Wash the bell peppers, remove the seeds, and dice. Peel and roughly dice the onion. Peel the garlic and cut each clove into thirds. Preheat the oven to approximately 200°C. Drizzle three baking sheets lined with aluminum foil with plenty of olive oil. Mix the vegetables (without the potatoes) on one sheet and spread them out evenly. Spread the potato cubes on the other two sheets. Season with salt to taste. Pluck the thyme leaves from the stems and chop the rosemary. Roughly mix both and sprinkle them on the baking sheets. Drizzle with olive oil again. Bake the potato cubes in the oven for approximately 30 minutes; they will begin to brown slightly. Then, depending on how firm you like them, braise the vegetables in the oven for 10-15 minutes. Then let everything cool on the baking sheets. In a large bowl, toss the potatoes and vegetables with the flavored oil (the olive oil from cooking also serves as a dressing). Roughly chop the sun-dried tomatoes. Pluck the parsley from the stalks, roughly chop it, and mix it with the tomatoes into the salad. Season to taste and refrigerate until ready to serve.