1 portion contains approximately:
| 390 | kcal |
| 24 g | protein |
| 14 g | fat |
| 42 g | carbohydrates |
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1 tbsp rosemary
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½ a bunch of oregano
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3 tbsp rapeseed oil
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200 g new potatoes
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1 carrot
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1 aubergine
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1 courgette
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1 red pepper
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250 g cherry tomatoes
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1 onion
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5 cloves of garlic
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200 g low-fat quark
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60 ml water
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1 pinch of ground paprika
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6 stalks of parsley
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½ bunch chives
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Pepper
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Salt
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1
Line a baking tray with baking paper. Preheat the oven to 180°C.
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2
Roughly chop the oregano and rosemary, mix with the rapeseed oil, pepper and salt.
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3
Wash and halve the potatoes, then place on one quarter of the baking paper.
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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.
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5
Mix the vegetables with some of the herb oil and place on the baking tray. Drizzle the remaining oil over the potatoes.
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6
Place the unpeeled garlic also on the baking tray and cook everything for approx. 20 minutes in the oven.
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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.
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8
Serve with the roast potatoes and vegetables.