Oven-baked vegetables with potatoes

Ingredients for 4 servings:

• 4 large potatoes
• 2 m.-large zucchini
• 1 fennel bulb(s)
• 1 large onion(s)
• 1 large bell pepper(s), red
• 1 large eggplant(s)
• some olive oil
• salt and pepper
• 4 cloves garlic
• 1 pack of feta cheese
• some stalks of parsley, flat, fresh
• e.g. basil, some fresh leaves
• a few sprigs of oregano, fresh
• some sprigs of mint, fresh
• some lemon juice
• some vinegar
• 1 cup sour cream
• 1 cup of crème fraîche, approx. 200 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and dice them. Wash the remaining vegetables (zucchini, fennel, onion, bell pepper, and eggplant) and also cut them into equal-sized cubes. The sizes shouldn’t vary too much so that everything takes the same amount of time in the oven. I do this with a Nicer Dicer, for example, as I then get roughly equal-sized pieces and it’s faster for me than using a knife. Then place the diced vegetables in a bowl (or, as I do, in a large freezer bag) and toss with a little olive oil, salt, and pepper to ensure everything is evenly coated. Then place the vegetables on a baking sheet or in a casserole dish. Finely chop the garlic and scatter it over the top along with the diced feta cheese. Bake the whole thing for 45 minutes in an oven preheated to 200°C (top/bottom heat). In the meantime, finely chop the parsley, basil, mint, and oregano and set aside. In a small bowl, combine the sour cream and crème fraîche and set aside. When the vegetables come out of the oven, drizzle with a few squeezes of lemon juice, vinegar, and the chopped herbs. When arranging, spoon about 1-2 spoonfuls of the mixed cream over the vegetables and enjoy. Note: I haven’t tried it yet, but since antipasti is usually eaten cold, the vegetables don’t necessarily have to be eaten immediately after baking.