Mediterranean vegetable pan

Ingredients for 2 servings:

• 6 small potatoes with skin
• 8 tomatoes
• 4 bell peppers, red or yellow
• 2 small zucchini
• 8 spring onions
• 2 onions
• 6 garlic cloves
• 1 tbsp oregano, dried
• 1 bunch of thyme, fresh
• 1 tbsp basil, dried
• salt and pepper
• Sugar
• olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the potatoes, halve them, and place them skin-side up in a roasting pan. Halve the tomatoes, remove the stems, and place them cut-side up in the roasting pan. Quarter the bell peppers (red and yellow can be mixed) and place them skin-side up in the dish. Cut the zucchini into thick slices; if you have them, you can also add very small baby zucchini. Cut the spring onions into 4-5 cm long pieces and place everything in the roasting pan. Cut the onions into wedges and place them in between. Peel the garlic cloves and place them whole in between. Arrange all the vegetables in a colorful pattern in the roasting pan or baking sheet. Pour the olive oil over them. Sprinkle with salt, pepper, dried oregano, dried basil, and sugar. Arrange the bunch of fresh thyme on top. Place in a preheated oven at 200°C for about 1 hour. This recipe isn’t just perfect as a side dish, but also makes a complete meal, especially in summer, with a slice of ciabatta, for example. It also tastes delicious served lukewarm.