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🍽️ Oven-roasted vegetables with herbs

203 kcal · 30 min · 4 servings

Ingredients

• 400 g new potatoes
• 2 carrots
• 150 g green beans
• 150 g broad beans (kitchen-ready)
• 150 g peas
• 2 lettuce hearts
• 50 g radishes
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 handful fresh herbs (e.g. parsley and basil)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wash the potatoes thoroughly. Cut them lengthwise into quarters. Boil the potato pieces in salted water for about 25 minutes until tender.
3. 3. Wash the beans, peas, lettuce, and radishes. Clean the beans and peas. Peel the radishes and carrots. Slice the carrots and radishes thinly.
4. 4. Cut the lettuce in half or into quarters, depending on its size.
5. 5. Boil the beans and peas for about 8 minutes in salted water. This process is called blanching (cooking briefly in boiling water). Immediately rinse the vegetables with cold water to stop the cooking process. Then let them drain well.
6. 6. Place all the prepared vegetables in an ovenproof dish. Season everything with salt and pepper. Drizzle the vegetables with the oil.
7. 7. Pour the wine over the vegetables. Place the dish in the oven and simmer the vegetables for about 10 minutes until tender.
8. 8. Rinse the herbs briefly under running water. Shake them dry. Cut the herbs into fine strips.
9. 9. Sprinkle the finished vegetables with the chopped herbs. Serve immediately.

Nutrition per serving

• kcal: 203
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 29 g