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🍽️ Mediterranean Roasted Vegetables with Fresh Herb Quark

442 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (8 potatoes)
• 300 g tomatoes (4 tomatoes)
• 500 g zucchini (2 zucchini)
• 300 g eggplants (1 eggplant)
• 150 g onions (2 onions)
• 2 garlic cloves
• 1 red bell pepper
• 2 tsp herbs de Provence (finely chopped)
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 300 g low-fat quark
• 200 g quark (20 % fat)
• 3 tbsp milk (3.5 % fat)
• 1 shallot
• 1 garlic clove
• 3 tbsp mixed and fresh herbs to taste (parsley, rosemary, thyme, chives, etc.)

Instructions

1. 1. Rinse the vegetables under running water.
2. 2. Remove any tough stems or inedible parts.
3. 3. Cut the potatoes and tomatoes in half.
4. 4. Slice the zucchini and eggplants into thick rounds.
5. 5. Cut the onions into thin strips.
6. 6. Cut the peppers into narrow strips.
7. 7. Place the prepared vegetables on a baking tray lined with baking paper.
8. 8. Season the vegetables with salt and pepper.
9. 9. Mix the olive oil with the herbs in a small bowl.
10. 10. Drizzle the oil-herb mixture evenly over the vegetables.
11. 11. Cover the baking tray with aluminum foil.
12. 12. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas: setting 3).
13. 13. Place the baking tray in the oven and bake the vegetables for 40 minutes.
14. 14. Remove the aluminum foil 10 minutes before the end of the baking time.
15. 15. Stir the different types of quark smooth with the milk.
16. 16. Finely chop the shallot.
17. 17. Press the garlic.
18. 18. Fold in the shallot, garlic, herbs, salt, and pepper into the quark.
19. 19. Adjust the seasoning of the dip mixture with salt and pepper to taste.
20. 20. Serve the warm roasted vegetables together with the herb quark dip.

Nutrition per serving

• kcal: 442
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 40 g