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🍽️ Vegetable Grill Pan with Rosemary Potatoes

632 kcal · 30 min · 4 servings

Vegetable Grill Pan with Rosemary Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot with enough salted water.
  3. 3. Bring the water to a boil and cook the potatoes for about 15 minutes.
  4. 4. Drain the water and let the potatoes steam dry.
  5. 5. Wash the rosemary and shake it dry.
  6. 6. Pluck the rosemary leaves from the stems and chop them coarsely.
  7. 7. Add the chopped rosemary and 3 tablespoons of oil to the potatoes.
  8. 8. Mix everything gently so the potatoes do not get crushed.
  9. 9. Wash the carrots and remove the ends.
  10. 10. Cut the carrots into small cubes.
  11. 11. Halve the onions and peel them.
  12. 12. Cut the onions into wedges.
  13. 13. Wash the broccoli thoroughly.
  14. 14. Divide the broccoli into small florets.
  15. 15. Wash the cauliflower thoroughly.
  16. 16. Divide the cauliflower into small florets.
  17. 17. Wash the cherry tomatoes.
  18. 18. Place the prepared vegetables in a large bowl.
  19. 19. Add 3 tablespoons of oil, salt, pepper, and Provençal herbs to the vegetables.
  20. 20. Mix the vegetables well so they are evenly seasoned.
  21. 21. Preheat the grill.
  22. 22. Wash the parsley and dill and shake them dry.
  23. 23. Finely chop the parsley and dill.
  24. 24. Stir the chopped herbs in a bowl with the vegan cream.
  25. 25. Season the cream with salt and pepper.
  26. 26. Set aside the herb cream.
  27. 27. Place the seasoned vegetables in the grill pan.
  28. 28. Grill the vegetables for about 8 minutes.
  29. 29. Place the rosemary potatoes in a second grill pan.
  30. 30. Grill the potatoes for another 8 minutes as well.
  31. 31. Plate the grilled vegetables and potatoes.
  32. 32. Serve the dishes with the herb cream.
  33. 33. Enjoy your meal!

Nutrition per serving