Mixed vegetables from the Roman pot

Ingredients for 4 servings:

• 12 cherry tomatoes, quartered
• 6 medium-sized potatoes, waxy, quartered
• 4 carrots, cut into strips
• 3 tbsp olive oil
• salt and pepper
• 2 sprigs rosemary, fresh
• 2 tsp basil, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Potatoes, cherry tomatoes and carrots with a Mediterranean touch from the Roman pot

Soak the Römertopf in water for 10 minutes. Then add the potatoes, tomatoes, and carrots and pour over the olive oil. Season with salt and pepper, add the basil, rosemary, and cayenne pepper, and mix thoroughly to ensure the olive oil and seasonings are evenly distributed. Cover and place the Römertopf in a cold oven on the middle rack. Cook the vegetables until browned to your liking at 180°C (fan oven, top/bottom heat: 220°C). If using a gas oven, slowly increase the heat from mark 1 to mark 4. I achieved the best results with 70 minutes, but you can experiment with this.