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🍽️ Mixed Oven Vegetables with Herb Bread and Tomato Marinade

375 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• shallots 1 pcs.
• bell peppers 2 pcs.
• zucchini 2 pcs.
• olive oil 4 tbsp.
• salt pinch
• pepper, black ground pinch
• cherry tomatoes 500 g
• balsamic vinegar, light 2 tbsp.
• sugar pinch
• rosemary, fresh 10 g
• thyme, fresh 10 g
• butter 4 tbsp.
• baguette 2 pcs.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan circulation.
2. 2. Peel the garlic cloves.
3. 3. Quarter the shallot and peel it.
4. 4. Wash the bell peppers.
5. 5. Halve the bell peppers.
6. 6. Remove the stem and seeds from the bell peppers.
7. 7. Cut the bell peppers into large chunks.
8. 8. Wash the zucchini.
9. 9. Cut off the ends of the zucchini.
10. 10. Slice the zucchini into rounds.
11. 11. Place one garlic clove and the prepared vegetables into a bowl.
12. 12. Add two tablespoons of olive oil.
13. 13. Season the vegetables with salt and pepper.
14. 14. Mix everything well.
15. 15. Line a baking tray with baking paper.
16. 16. Spread the vegetables evenly on the tray.
17. 17. Place the tray on the middle rack in the oven.
18. 18. Roast the vegetables for about 20 to 25 minutes.
19. 19. Turn the vegetables after 10 minutes.
20. 20. Set the empty bowl aside.
21. 21. Wash the tomatoes.
22. 22. Halve the tomatoes lengthwise.
23. 23. Place the tomatoes in the set-aside bowl.
24. 24. Add vinegar (balsamic).
25. 25. Add sugar.
26. 26. Add salt.
27. 27. Mix the tomatoes by hand with the ingredients.
28. 28. Set the tomatoes aside to marinate.
29. 29. Finely chop the remaining garlic clove.
30. 30. Wash the rosemary and thyme.
31. 31. Dry the herbs thoroughly.
32. 32. Pluck the leaves from the rosemary and thyme stems.
33. 33. Finely chop the herbs.
34. 34. Place the herbs and garlic into a bowl.
35. 35. Add the soft butter.
36. 36. Add two tablespoons of olive oil.
37. 37. Mix the ingredients for the herb butter.
38. 38. Season the butter with salt and pepper to taste.
39. 39. Cut the baguettes diagonally.
40. 40. Leave a distance of about 3 centimeters between the cuts.
41. 41. Do not cut all the way through the baguettes.
42. 42. Place about half a teaspoon of herb butter into each cut.
43. 43. Brush the remaining butter onto the baguette with a brush.
44. 44. Place the baguettes in the oven about 10 minutes before the vegetable cooking time ends.
45. 45. Bake the baguettes for about 10 minutes.
46. 46. Take the vegetables out of the oven.
47. 47. Remove the roasted garlic.
48. 48. Mix the vegetables in the bowl with the marinated tomatoes.
49. 49. Season the salad to taste with salt, pepper, and sugar.
50. 50. Plate the salad.
51. 51. Serve the salad together with the baguettes.
52. 52. Enjoy your meal!

Nutrition per serving

• kcal: 375
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 48 g