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🥗 Warm Potato and Vegetable Salad

552 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 1 yellow bell pepper
• 1 red bell pepper
• 4 small onions
• 1 small zucchini
• 1 clove of garlic
• 1 sprig fresh rosemary (or thyme)
• dry white wine
• 100 ml olive oil
• 2 beef tomatoes
• 1 lemon (juice of lemon)
• salt
• pepper
• parsley

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes into cubes of about 3 centimeters.
4. 4. Halve the bell pepper, remove the seeds and core, and wash it.
5. 5. Cut the bell pepper into strips of about 3 centimeters.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Pluck the herb leaves and the rosemary needles off the stems.
8. 8. Place the potatoes, bell pepper, and onions into a large, shallow baking dish.
9. 9. Mix the vegetables with the herbs and the chopped garlic.
10. 10. Season the mixture with salt and pepper.
11. 11. Pour the wine and olive oil over the vegetables.
12. 12. Mix everything well again to ensure the vegetables are evenly coated.
13. 13. Place the baking dish in the oven.
14. 14. Bake the vegetables for about 45 minutes.
15. 15. Turn the vegetables several times during cooking to ensure even baking.
16. 16. Pour boiling water over the tomatoes.
17. 17. Remove the skin from the tomatoes after they have cooled slightly.
18. 18. Halve the peeled tomatoes.
19. 19. Remove the hard stem ends.
20. 20. Cut the tomatoes into eighths.
21. 21. Remove the baking dish from the oven briefly after 20 minutes of baking time.
22. 22. Add the zucchini slices to the vegetables.
23. 23. Place the dish back in the oven.
24. 24. Add the tomatoes to the vegetables after another 10 minutes.
25. 25. Remove the dish from the oven when the cooking time is complete.
26. 26. Pour the lemon juice over the warm vegetables.
27. 27. Adjust the seasoning with salt and pepper to taste.
28. 28. Wash the parsley thoroughly.
29. 29. Spin the parsley dry.
30. 30. Chop the parsley finely, excluding the thick stems.
31. 31. Mix the parsley into the potato salad.
32. 32. Serve the salad lukewarm.

Nutrition per serving

• kcal: 552
• Protein: 8 g · Fett/Fat: 23 g · Carbs: 32 g