🍽️ Roasted Vegetables

Name: Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g potatoes; 1 tbsp olive oil; salt; 1 bell pepper; 1 zucchini; 1 clove garlic; pepper (from the mill); 1 sprig rosemary

313 kcal · 30 min · 4 servings

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Ingredients

600 g potatoes
1 tbsp olive oil
salt
1 bell pepper
1 zucchini
1 clove garlic
pepper (from the mill)
1 sprig rosemary

Instructions

1. Wash the potatoes thoroughly, cut them into quarters lengthwise, and place them in a baking dish. Drizzle with oil and sprinkle with salt. Roast in the preheated oven in the center at 180 degrees Celsius fan-forced for about 30 minutes, turning the potatoes halfway through.
2. Meanwhile, wash the remaining vegetables, trim any tough parts, and cut them into bite-sized pieces. Peel the garlic and slice it thinly.
3. Add the prepared vegetables and garlic to the potatoes. Season everything with salt and pepper. Add fresh rosemary and roast for another 20 to 25 minutes. Serve with a slice of baguette.

Nutrition per serving

kcal: 313
Protein: 10 g · Fett/Fat: 6 g · Carbs: 53 g