🍽️ Oven potatoes with Mediterranean vegetables

Name: Oven potatoes with Mediterranean vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 4 large waxy potatoes; sea salt; 400 g cherry tomatoes; 2 sprigs rosemary; 2 zucchini; 1 clove garlic; 1 chili pepper; 1 bunch basil; 80 g soy cream (4 tbsp); 1 tbsp lemon juice; pepper

280 kcal · 30 min · 4 servings

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Ingredients

3 tbsp olive oil
4 large waxy potatoes
sea salt
400 g cherry tomatoes
2 sprigs rosemary
2 zucchini
1 clove garlic
1 chili pepper
1 bunch basil
80 g soy cream (4 tbsp)
1 tbsp lemon juice
pepper

Instructions

1. Brush a baking dish with one teaspoon of olive oil.
2. Wash the potatoes thoroughly.
3. Place the potatoes in the prepared dish.
4. Drizzle one teaspoon of olive oil over the potatoes.
5. Season the potatoes lightly with salt.
6. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas mark 2-3).
7. Bake the potatoes in the oven for about 30 minutes.
8. Brush a second baking dish with one teaspoon of olive oil.
9. Wash the tomatoes thoroughly.
10. Place the tomatoes in the second dish.
11. Drizzle one teaspoon of olive oil over the tomatoes.
12. Season the tomatoes lightly with salt.
13. Wash the rosemary and shake it dry.
14. Pluck the rosemary needles from the stems.
15. Sprinkle half of the rosemary needles over the tomatoes.
16. Remove the potatoes from the oven after 30 minutes.
17. Sprinkle the remaining half of the rosemary needles over the potatoes.
18. Return the potatoes to the oven together with the tomatoes.
19. Bake everything for another 10 minutes.
20. Wash the zucchini thoroughly.
21. Slice the zucchini.
22. Peel the garlic cloves.
23. Chop the garlic finely.
24. Cut the chili pepper in half lengthwise.
25. Remove the seeds from the chili.
26. Wash the deseeded chili.
27. Chop the chili finely.
28. Heat the remaining oil in a pan.
29. Sauté the garlic and chili over medium heat for 2 to 3 minutes.
30. Add the zucchini to the pan.
31. Sauté the zucchini for 2 to 3 minutes.
32. Wash the basil thoroughly.
33. Shake the basil dry.
34. Cut the basil into thin strips.
35. Remove the pan from the heat.
36. Stir the soy cream into the pan.
37. Fold in the basil strips.
38. Season the mixture with lemon juice, salt, and pepper.
39. Plate the oven potatoes with Mediterranean vegetables on four plates.
40. Serve the dish immediately.

Nutrition per serving

kcal: 280
Protein: 8 g · Fett/Fat: 10 g · Carbs: 38 g