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Mediterranean roast vegetables with a quark dip
Verdure mediterranee al forno con dip al quark
Vegetarian Dishes for losing weight
Mediterranean roast vegetables with a quark dip
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2

1 portion contains approximately:

390 kcal
24 g protein
14 g fat
42 g  carbohydrates

 

  • 1 tbsp rosemary

  • ½ a bunch of oregano

  • 3 tbsp rapeseed oil

  • 200 g new potatoes

  • 1 carrot

  • 1 aubergine

  • 1 courgette

  • 1 red pepper

  • 250 g cherry tomatoes

  • 1 onion

  • 5 cloves of garlic

  • 200 g low-fat quark

  • 60 ml water

  • 1 pinch of ground paprika

  • 6 stalks of parsley

  • ½ bunch chives

  • Pepper

  • Salt

  • 1

    Line a baking tray with baking paper. Preheat the oven to 180°C.

  • 2

    Roughly chop the oregano and rosemary, mix with the rapeseed oil, pepper and salt.

  • 3

    Wash and halve the potatoes, then place on one quarter of the baking paper.

  • 4

    Wash and clean all the vegetables, cut into slices of approx. 1 cm, cut the peppers into eighths. Peel and cut the onion into eighths.

  • 5

    Mix the vegetables with some of the herb oil and place on the baking tray. Drizzle the remaining oil over the potatoes.

  • 6

    Place the unpeeled garlic also on the baking tray and cook everything for approx. 20 minutes in the oven.

  • 7

    In the meantime, prepare the quark dip: Wash and finely chop the herbs. Mix the quark with the water until smooth, season with pepper, paprika and salt, then stir in the herbs.

  • 8

    Serve with the roast potatoes and vegetables.

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