Mediterranean Oven Vegetables with Herb Quark

Ingredients

• 600 g Potatoes (8 Potatoes)
• 300 g Tomatoes (4 Tomatoes)
• 500 g zucchini (2 zucchini)
• 300 g Eggplant (1 Eggplant)
• 150 g Onions (2 Onions)
• 2 Garlic cloves
• 1 red bell pepper
• 2 tsp Herbes de Provence (finely chopped)
• 6 tbsp Olive oil
• Salt
• pepper (from the mill)
• 300 g Lean quark
• 200 g Quark (20% fat)
• 3 tbsp Milk (3.5% fat)
• 1 Shallot
• 1 Garlic clove
• 3 tbsp mixed fresh herbs as desired (parsley, rosemary, thyme, chives, etc.)

Instructions

1. 1.

   Wash and clean the vegetables. Halve the potatoes and tomatoes, cut the zucchini and eggplant into slices that are not too thin, cut the onions into thin strips lengthwise, and cut the peppers into strips.

2. 2.

   Layer the vegetables on a baking sheet lined with parchment paper, salt and pepper them. Mix the olive oil with the herbs and spread evenly over the vegetables, cover (e.g. with foil) and bake in a preheated oven at 200 °C (Fan: 180 °C; Gas: Level 3) for approx. 40 min. Remove the cover 10 min before the end of the cooking time.

3. 3.

   In the meantime, whisk the quark varieties with the milk until smooth, stir in the shallot, pressed garlic, herbs, salt and pepper, season to taste.

4. 4.

   Serve the oven vegetables together with the herb quark.