Mediterranean oven vegetable potato salad
Time
Preparation time: 10 min.
Cooking or baking time: 40 min.
Total preparation time: 50 min.
Lukewarm Mediterranean baked vegetables potato salad: As a barbecue or as a main meal z. B. with meatballs or chicken legs highly recommended!
ingredients
For a baking sheet
- 6-8 red onions (are prettier and milder)
- 5-6 cloves of garlic
- 2 thick zucchini
- 2 peppers
- 800 - 1000 g of small potatoes
- a few cherry tomatoes
- a few olives
- What else does the vegetable basket give (carrots, for example)?
- 4-5 dried tomatoes (preserved in oil)
- Rosemary and if available: 2 sprigs of rosemary
- thyme
- pepper
- coarse salt (herbal salt)
- olive oil
- red wine vinegar
- vegetable stock
preparation
- Quarter potatoes.
- Clean and cut vegetables.
- Chop pickled tomatoes and olives.
- Put everything in a bowl, mix with olive oil, spices and herbs, allow to simmer for a short time and place on a baking tray.
- Cook at 200 degrees in a preheated oven for about 40 minutes.
- After cooling, remove the garlic cloves and put everything in a large bowl.
- Beat vegetable broth, red wine vinegar and olive oil into a marinade, lift gently under the oven vegetables and strain well.
The salad should be consumed lukewarm.
A few chopped basil leaves complete it in taste.
