Baked Potatoes with Mediterranean Vegetables

Ingredients

• 3 tbsp olive oil
• 4 large waxy potatoes
• Sea salt
• 400 g cocktail tomatoes
• 2 sprigs Rosemary
• 2 Zucchini
• 1 Garlic clove
• 1 chili pepper
• 1 bunch Basil
• 80 g soy cream (4 tbsp)
• 1 tbsp Lemon Juice
• black pepper

Instructions

1. 1.

   Brush a baking dish with 1 tsp olive oil. Wash the potatoes thoroughly, place them in the dish, drizzle with 1 tsp olive oil, season with salt and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 30 minutes.

2. 2.

   Meanwhile brush another baking dish with 1 tsp olive oil. Wash the tomatoes, place them in the dish, drizzle with 1 tsp olive oil and season with salt. Rinse the rosemary, shake dry, pluck the needles and sprinkle half over the tomatoes.

3. 3.

   After the 30‑minute bake, scatter the remaining rosemary over the potatoes and together with the tomatoes return everything to the oven for another 10 minutes of cooking.

4. 4.

   During this time wash and trim the zucchini, slice into rounds. Peel the garlic and finely chop it. Halve the chili pepper lengthwise, remove seeds, rinse and chop it.

5. 5.

   Heat the remaining oil in a pan. Sauté the garlic and chili over medium heat for 2–3 minutes. Add the zucchini and cook for another 2–3 minutes until tender. Wash the basil, shake dry and cut into strips. Remove the pan from the heat, add the soy cream and basil, season with lemon juice, salt and pepper.

6. 6.

   Arrange the baked potatoes with Mediterranean vegetables on four plates and serve immediately.