Oven-baked vegetables with sour cream

Ingredients for 2 servings:

• 3 bell peppers, red or yellow
• 1 eggplant(s)
• 1 zucchini
• 5 m.-sized potatoes
• 1 pack of sour cream
• olive oil
• Thyme, fresh or dried
• Rosemary, fresh or dried
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Simple vegetarian main course or side dish

Wash the peppers, eggplant, zucchini, and potatoes thoroughly and cut into bite-sized pieces. If necessary, remove the soft insides of the zucchini. The potatoes can be used with or without the skin, depending on your preference and confidence. Place the raw vegetables in a large bowl and drizzle with a generous amount of olive oil. Add the thyme and rosemary and season with plenty of salt and pepper. Add a tiny bit of sugar. Mix everything well. Then spread the vegetables evenly on 1-2 baking sheets lined with baking paper, ensuring that the pieces are as separate as possible. Place the sheets in the oven for about 30 minutes, until the potatoes are cooked and lightly browned on the outside and the remaining vegetables are nice and soft. Serve with a generous portion of sour cream as a main course or alternatively as a side dish.