🍽️ Crispy Vegetable Pan with Herb Quark Dip

Name: Crispy Vegetable Pan with Herb Quark Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g potatoes; 1 small eggplant (cut into 0.5 cm thick slices); 250 g broccoli and 250 g cauliflower (separated into florets); 1 zucchini (cut into 0.5 cm thick slices); 2 tbsp lemon juice; 1 onion (cut into wedges lengthwise); 1 red and 1 green bell pepper (cored, halved, seeded, and cut into strips); 3 garlic cloves; 2 tomatoes (cut into wedges lengthwise, seeds removed); salt; pepper (from the mill); olive oil; 3 tbsp mixed herbs (finely chopped); 250 g quark; 100 g sour cream

385 kcal · 30 min · 4 servings

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Ingredients

500 g potatoes
1 small eggplant (cut into 0.5 cm thick slices)
250 g broccoli and 250 g cauliflower (separated into florets)
1 zucchini (cut into 0.5 cm thick slices)
2 tbsp lemon juice
1 onion (cut into wedges lengthwise)
1 red and 1 green bell pepper (cored, halved, seeded, and cut into strips)
3 garlic cloves
2 tomatoes (cut into wedges lengthwise, seeds removed)
salt
pepper (from the mill)
olive oil
3 tbsp mixed herbs (finely chopped)
250 g quark
100 g sour cream

Instructions

1. Mix the quark, sour cream, and chopped herbs together in a bowl.
2. Season the quark mixture with salt and pepper to taste.
3. Boil the potatoes in salted water for about 20 minutes until tender.
4. Drain the cooking water and let the potatoes steam dry for a moment.
5. Peel the cooled potatoes.
6. Cut the potatoes into wedges or slices about 0.5 cm thick.
7. Bring a pot of salted water with a splash of lemon juice to a boil.
8. Blanch the broccoli and cauliflower in the boiling water for about 3 minutes. (Blanchieren means to briefly cook in boiling water).
9. Remove the vegetables with a slotted spoon and immediately shock them in ice-cold water to stop the cooking.
10. Let the blanched vegetables drain well.
11. Sprinkle salt over the eggplant slices.
12. Let the salted eggplants sit for about 30 minutes to draw out bitterness.
13. Pat the eggplants dry with a kitchen towel.
14. Heat olive oil in a large frying pan over high heat.
15. Fry the potatoes in batches in the hot oil until crispy on all sides.
16. Season the potatoes with salt and pepper shortly after frying.
17. Remove the cooked potatoes from the pan and keep them warm.
18. Fry the broccoli and cauliflower in the same pan in batches until crispy.
19. Season the vegetables with salt and pepper after frying.
20. Remove the vegetables from the pan and keep them warm.
21. Fry the eggplant slices in the same pan in batches until crispy.
22. Season the eggplants with salt and pepper after frying.
23. Remove the eggplants from the pan and keep them warm.
24. Arrange all the fried vegetables on plates.
25. Serve the vegetable pan with the prepared herb quark dip.

Nutrition per serving

kcal: 385
Protein: 15 g · Fett/Fat: 13 g · Carbs: 58 g