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Oven baked vegetables

Oven baked vegetables

Category: Au Gratin

25 Minutes
Preparation time
Ingredients for 4 people
800 g small waxy potatoes (fingerling)
2 carrots
2 zucchinis
1 yellow pepper
2 tomatoes
1 shallot
2 garlic cloves
1 sprig each of basil thyme, oregano, rosemary and sage
2 tbsp. olive oil
Salt, pepper
Sugar
1 package (250 g) of Zottarella Roll Classic
  1. Peel and wash the potatoes and carrots. Wash the zucchini, peppers and tomatoes. Peel the shallot and garlic. Cut the tomatoes in wedges and finely dice the rest of the vegetables. Wash the herbs, shake dry and chop the leaves and needles.
  2. Pre-heat oven to 200 °C with top and bottom heating.
  3. Bake the potatoes in hot olive oil in an oven-proof pan for about 5 min. Then add the rest of the vegetables except for the tomatoes and bake for about 5-8 min. Season with salt, pepper and a pinch of sugar. Mix with the herbs and place the tomato wedges on top.
  4. Drain and slice the Zottarella Roll and distribute over the vegetables. Bake in the oven for about 20 min.

Recipe inspirations from the
Zottarella cookbook