Roasted vegetables from the baking tray

Ingredients for 4 servings:

• 4 garlic cloves
• 3 onions, red, alternatively others
• 4 potatoes
• 1 eggplant(s)
• 1 zucchini
• n. B. Thyme
• n. B. Sage
• e.g. rosemary
• 6 tbsp oil
• e.g. salt and pepper
• 350 g cocktail tomatoes or cherry tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and low-calorie, for oven or grill, ingredients variable

Peel the garlic cloves and onions, and halve the onions. Brush the potatoes thoroughly and halve them lengthwise. Cut the eggplant in half crosswise. Then slice one half lengthwise and the other crosswise. Do the same with the zucchini. Pick the leaves or needles off the herbs and then roughly chop them. Pour 3 tablespoons of oil onto a baking sheet and spread them evenly. Then arrange the prepared vegetables on the baking sheet. Drizzle the vegetables with another 3 tablespoons of oil, brushing the oil if necessary. Season with plenty of pepper and salt and sprinkle with the chopped herbs. Bake the vegetables at 200°C, fan oven 175°C for approx. 20 minutes. Then open the oven briefly and arrange the tomatoes on the baking sheet. Bake at the same temperature for another 10-12 minutes. Serve with a cream cheese or other dip, depending on your taste. pp: 279 kcal – E 8 g – F 12 g – KH 29 g