Delicious oven vegetables with potatoes, Mediterranean, with many tips from professional chef Thomas Sixt.
Servings: 2 Portions
- 8 pc potatoes
- 4 pc Mixed peppers I like to use red and yellow peppers
- 6 pc shallots
- 1 pc Zucchini
- 2 pc garlic
- 8 pc cocktail tomatoes
- 10 pc fresh mushrooms I love to take the white ones
- 5 pinches salt, pepper
- 1 tsp fresh thyme you can also take dried thyme
- 2 tbsp olive oil
Preheat oven stage to 220°C hot air.
Wash and dry the vegetables, then cut into small pieces.
Quarter or eighth potatoes with skin, quarter and core peppers, peel and halve shallots, slice zucchini, halve and peel garlic cloves, leave cocktail tomatoes whole, halve or quarter mushrooms.
Place all the vegetables on a baking tray with baking paper or in a roasting pan. Season the vegetables with salt, pepper and thyme and sprinkle with a little olive oil. Put the vegetables in the oven and cook at 200-220°C for about 35 minutes.
6. Calories Oven vegetables
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
* Percent Daily Values are based on a 2000 calorie diet.