Potato-vegetable skillet

Ingredients

• 400 g waxy potatoes
• 2 carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 1 bulb fennel
• 2 Tomatoes
• 1 onion
• 1 Garlic clove
• 150 g green beans
• 1 tbsp oregano
• Salt
• black pepper (freshly ground)
• 5 tbsp olive oil
• chives (and flowers, for garnish)

Instructions

1. 1.

   Soak a Romertopf pot in water.

2. 2.

   Wash and dry the potatoes thoroughly. Wash and clean the remaining vegetables. Peel the carrots and slice them into rounds. Remove seeds and white membranes from the bell peppers and cut into bite‑sized pieces. Slice the zucchini. Quarter the fennel, remove the tough core, and cut into thin slivers.

3. 3.

   Pit the tomatoes and cut into strips. Peel the onion and slice into rings. Peel the garlic and crush it. Wash, trim, and optionally halve the green beans. Combine all vegetables with potatoes, onions, garlic, and oregano; season with salt and pepper and spread in the Romertopf. Drizzle with olive oil and place in a cold oven. Bake at 220 °C (425 °F) for about 50 minutes.

4. 4.

   Serve garnished with chives.