Vegetable Skillet with Quark

Ingredients

• 500 g Potatoes
• 1 small eggplant (cut into 0.5 cm thick slices)
• 250 g broccoli and 250 g cauliflower (divided into florets)
• 1 zucchini (cut into 0.5 cm thick slices)
• 2 tbsp lemon juice
• 1 onion (sliced lengthwise)
• 1 red and 1 green bell pepper (peeled, halved, seeded, sliced into strips)
• 3 Garlic cloves
• 2 tomatoes (sliced lengthwise, seeds removed)
• Salt
• Pepper (freshly ground)
• olive oil
• 3 tbsp mixed herbs (finely chopped)
• 250 g quark
• 100 g Sour cream

Instructions

1. 1.

   Whisk together quark, sour cream and herbs; season with salt and pepper.

2. 2.

   Cook potatoes for about 20 minutes, drain, let steam off, peel and cut into wedges or 0.5 cm thick slices.

3. 3.

   Blanch broccoli and cauliflower in boiling salted water with lemon juice for about 3 minutes, remove and shock in ice water, drain.

4. 4.

   Sprinkle eggplant slices with salt and let sit for about 30 minutes, then pat dry.

5. 5.

   Sauté the various vegetables in hot olive oil one after another until crisp on all sides; season with salt and pepper, remove, keep warm, then plate and serve with herb quark.