Servings: 4

Preparation Time: 35 min

Ingredients

• 600 g potatoes
• 1 eggplant
• 1 zucchini
• 1 red pepper
• 1 green pepper
• 2 tomatoes
• 1 small onion
• 100 ml olive oil
• Some sprigs of rosemary
• salt
• pepper
• 200 g paprika curd
• 100 g sour cream
• 200 g whole wheat baguette

Method

1. Peel and slice the potatoes and cook for about 10 minutes.
2. Cut the peppers into strips, slice the eggplants and zucchini, and quarter the tomatoes. Peel and dice the onion. Blanch the peppers, eggplant, and zucchini for 2-3 minutes.
3. Dip the potatoes and vegetables in the oil, drain, sprinkle with rosemary, salt and pepper then roast in the oven at 220 °C for approx. 15 minutes.
4. Mix the paprika curd with the sour cream until smooth to make a dip.
5. Divide the vegetables between four plates and serve with the wholemeal baguette and the dip.

Nutrition facts (Per Serving)

• Kcal: 514
• Protein: 15.9 g
• Fat: 25 g
• Carbohydrates: 52.3 g