Oven-baked vegetables with thyme potatoes

Ingredients for 4 servings:

• 1 zucchini
• 2 bell peppers, red and yellow
• 10 cocktail tomatoes
• 10 mushrooms
• 1 stalk(s) leek
• 1 onion(s), red
• 3 carrots
• 1 fennel
• 1 ½ g sugar snap peas
• 1 small can of peas
• 1 small can of corn
• 500 g potatoes
• olive oil
• Sea salt
• pepper
• Herbal salt (wild garlic salt)
• 1 bunch of thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Wash the vegetables. Cut the zucchini and bell peppers into large cubes. Halve the cherry tomatoes, snow peas, and mushrooms. Cut the leeks into strips, the carrots into fine wedges, the onions into coarse wedges, and the fennel into coarse strips. Place the vegetables on a deeper baking tray. Drain the corn and peas and add them. Add the olive oil, pepper, and wild garlic salt to the vegetables and fold in lightly. Wash the potatoes, quarter them, and place them on a baking tray. Wash the thyme and pluck it from the sprigs, then roughly chop it. Sprinkle the olive oil, sea salt, pepper, and thyme over the potatoes. Bake both trays in the oven at 180°C (fan oven) for about 50 minutes. Stir the vegetables gently regularly and reduce the temperature slightly to 160-170°C after about 45 minutes.