Oven-baked vegetables with potatoes, pumpkin, peppers and tomatoes

Ingredients for 3 servings:

• 10 m.-sized potatoes
• ½ large butternut squash
• 4 small tomatoes
• 1 large bell pepper(s)
• 1 chili pepper(s), dried
• 1 clove(s) garlic
• 1 tbsp sea salt
• 2 tbsp olive oil
• 2 tbsp chili oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

as a main course or side dish

Peel the potatoes, bell pepper, and pumpkin and cut into bite-sized pieces. Peel the garlic and chop very finely. Finely grind the salt and chili pepper in a mortar and pestle. Place the vegetables, garlic, and chili salt in a bowl along with the oil and mix well, ensuring the vegetables are completely coated with oil. Place the tomatoes whole in a baking dish and scatter the vegetables over the top. Ideally, the tomatoes will have also gotten a little oil by now. Place the baking dish in the oven at 200°C (top/bottom heat) for 35-40 minutes. Variations: Add a little more oil and water to the casserole to create a dipping sauce. Dried wild garlic rounds out the flavor for a slightly more savory touch. Half a cup of cream makes the sauce creamier and more full-flavored in winter. These oven-baked vegetables go well with roast chicken or steak.