Roasted Vegetables with Herb Cream
The potassium from the various vegetables has a gently draining effect and regulates the body's water balance. Secondary plant substances from the aubergine protect the body cells from damage and thus help to prevent premature ageing processes. The protein-rich curd cheese supports muscle building and, with the calcium content, ensures firm teeth and strong bones.
The oven vegetables can be varied according to availability and are therefore ideal for recycling leftovers. To make the dish vegan, homemade hummus can be served instead of the quark.
- 8 potatoes
- 4 small tomatoes
- 2 zucchini
- 1 Eggplant
- 2 onions
- 2 garlic
- 1 Red Bell pepper
- 2 teaspoons finely chopped herbes de Provence
- 6 tablespoons olive oil
- freshly ground peppers
Rinse the vegetables. Cut the potatoes and tomatoes in half. Cut the zucchini and eggplant into slices. Peel the onion, cut in half and slice into wedges. Cut the peppers in half, remove the ribs and seeds and cut into strips.
Place the vegetables on a baking sheet lined with parchment paper. Whisk the olive oil with the finely chopped herbs and drizzle over the vegetables. Season with salt and pepper, cover with aluminum foil and bake in an oven preheated to 200°C (approximately 400°F) for 30 minutes, then remove the aluminum foil and bake for another 10 minutes.
For the herb cream: Whisk together the quark, whipping cream, shallot, garlic and chopped herbs until smooth. Season with salt and pepper and transfer to a small serving bowl.
Transfer the roasted vegetables to a large platter and serve with the herb cream.