Oven Baked Vegetables

5 from 3 votes
Cook Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 3 people


Oven baked vegetables

  • 7 Potatoes (leftovers)
  • 0,5 Zucchini
  • 1 Paprika, yellow
  • 1 Pair Porcini mushrooms (received as a gift)
  • 1 Tomato
  • Salt, gourmet pepper, love of herbs, Mediterranean (Gusto)
  • Rapeseed oil to taste

Yogurt sauce

  • 150 g Yogurt, homemade
  • 2 Garlic cloves
  • Salt, gourmet pepper, love of herbs, Mediterranean (Gusto)
  • Salad sauce "Ressi - Freund"
  • Olive oil


  • 800 g Sliced ​​turkey


Oven baked vegetables

  • Preheat the oven to 200 ° degrees top / bottom heat. Put the magic stone on the grid. Brush with rapeseed oil (as it is still new & the patina still needs to form). Peel the potatoes and cut into wedges. Clean the zucchini, cut into thick slices and roughly dice. Remove the seeds from the peppers & dice them too. Halve the boletus if necessary.
  • Put everything together in a bowl, add rapeseed oil and season with salt, gourmet pepper, Mediterranean love of herbs, stir. Then distribute everything evenly on the oiled magic stone. Then place in the preheated oven on the lowest rail. Cook for about half an hour. Turn in between.

Yogurt sauce

  • Put the yogurt in a bowl. Peel the garlic cloves and put them through a press. Add to the yogurt. Then salt, pepper and add the Mediterranean herb love. Add the salad sauce & olive oil and mix everything together.


  • Take a large pan and heat it with rapeseed oil. Add sliced ​​turkey and fry vigorously on all sides. Season here as well with salt, gourmet pepper, and a Mediterranean love of herbs. Fry for about 10 minutes. Then take one or more flat plates and serve the whole thing on top.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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