Oven vegetables with herb quark
Frank mother’s best recipe
© Tobias Pankrath/blueberry Food Studios
Just roast what the vegetable compartment has to offer. Whether leftovers or fresh seasonal ingredients, the colorful hodgepodge is healthy and quick to prepare.
You need that
For two, served in 30 minutes!
- 1 yellow pepper
- 1 red pepper
- 200 g small jacket potatoes
- Salt
- 150 g asparagus (possibly white and green mixed)
- 1 small yellow zucchini
- 250 g broccoli florets
- 80 g cherry tomatoes (on the vine)
- 1 clove of garlic
- 4 sprigs of thyme
- sea-salt
- pepper from the grinder
- 4 tbsp olive oil
- lemon wedges
- 125 g herb quark
- paprika powder (noble sweet)
That’s how it’s done
- Preheat the oven to 200 degrees (180 degrees for a fan oven).
- Quarter both types of pepper, clean, rinse and cut into 2-3 cm pieces. Wash the jacket potatoes, cook in salted water, drain and cut in half. Rinse the asparagus, peel the white whole and only the lower third of the green one, cut off the ends. Halve the asparagus spears. Rinse zucchini and broccoli. Halve the zucchini lengthways and cut diagonally into 3-4 mm thick slices. Rinse the tomatoes carefully on the vine.
- Peel and chop the garlic. Wash the thyme and pluck off the leaves. Mix together the garlic, thyme, sea salt, pepper, oil and greens. Place on a baking sheet and bake in the hot oven on the second rack from the bottom for 20-25 minutes.
- Arrange the oven-roasted vegetables with lemon wedges. Sprinkle the herb quark with paprika powder and serve with it.
Frank’s insider tip:
The vegetables lose a lot of liquid in the oven, and the hot steam cooks them as well. To keep it crunchy, open the oven a few times during baking to air it out.