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🍽️ Roasted Vegetables

268 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 2 red bell peppers
• 2 red onions
• 4 garlic cloves
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 4 sprigs thyme

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the potatoes and cut them into wedges.
3. 3. Wash the bell peppers.
4. 4. Halve the bell peppers and remove the inside, including the white membranes and seeds.
5. 5. Cut the deseeded bell peppers lengthwise into strips.
6. 6. Peel the onions and garlic.
7. 7. Cut the onions into wedges.
8. 8. Toss the potatoes with the oil.
9. 9. Season the potatoes with salt and pepper.
10. 10. Line a baking tray with baking paper.
11. 11. Spread the potatoes evenly on the baking tray.
12. 12. Bake the potatoes in the oven for about 15 minutes.
13. 13. Remove the baking tray from the oven.
14. 14. Add the pepper strips to the potatoes.
15. 15. Add the onion wedges to the potatoes.
16. 16. Add the garlic to the potatoes.
17. 17. Add the thyme to the potatoes.
18. 18. Mix everything well together.
19. 19. Place the baking tray back in the oven.
20. 20. Roast the vegetables for another 20 to 25 minutes.
21. 21. Season the finished vegetables again with a little salt and pepper.
22. 22. Serve the roasted vegetables.

Nutrition per serving

• kcal: 268
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 37 g