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
- Peel and slice the potatoes and cook for about 10 minutes.
- 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.
- 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.
- Mix the paprika curd with the sour cream until smooth to make a dip.
- 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