Warm Potato Vegetable Salad

Ingredients

• 500 g waxy potatoes
• 1 yellow bell pepper
• 1 red bell pepper
• 4 small onions
• 1 small zucchini
• 1 Garlic clove
• 1 sprig fresh rosemary (or thyme)
• dry white wine
• 100 ml olive oil
• 2 ripe tomatoes
• 1 lemon (juice of lemon)
• Salt
• Pepper
• parsley

Instructions

1. 1.

   Preheat oven to 200°C. Peel, wash and cut potatoes into about 3 cm cubes. Halve, clean and wash the bell peppers; cut into strips about 3 cm wide.

2. 2.

   Peel and mince the garlic clove. Remove leaves and needles from herbs. Place potatoes, peppers and onions in a large shallow baking dish. Mix in herbs and garlic, season with salt and pepper. Drizzle with wine and olive oil, then stir again. Roast the potato‑vegetable mixture in the oven (gas 3‑4; fan 200°C) for about 45 minutes, turning occasionally.

3. 3.

   Pour boiling water over tomatoes, peel, halve and cut into eighths without stems. After 20 minutes add zucchini slices to the baking dish. After another 10 minutes stir in the tomatoes.

4. 4.

   Remove the dish from the oven and season the cooked vegetables with lemon juice, salt and pepper. Wash, dry and chop parsley, then fold it in. Serve the warm potato salad lukewarm.