Autumnal Oven Vegetables with Herb Dip
Main dish
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Autumnal Oven Vegetables with Herb Dip is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This oven vegetables are an absolute delight, especially in autumn! The combination of potatoes, carrots, peppers, zucchini and tomatoes, refined with fresh herbs, is simply unbeatable. I like to make it when I have a lot of leftover vegetables that need to be used. The herb dip made from Crème fraîche and sour cream rounds off the dish perfectly. It is a great vegetarian dish that can also be prepared well in advance. Perfect for a cozy dinner with friends or family. And the best thing: it is super easy to prepare!
Ingredients (17 ingredients)
-
600 g small Potatoes
-
5 tbsp Olive oil
-
300 g Carrots
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1 piece Bell pepper
-
1 piece Bell pepper
-
4 clove Garlic
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1 piece Zucchini
-
2 Zweige Rosemary
-
6 Stiele Thyme
-
to taste Salt
-
to taste Pepper
-
4 piece Tomatoes
-
2 tbsp Olives
-
3 Stiele Parsley
-
6 Halme Chives
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100 g Crème fraîche
-
100 g Sour cream
Preparation (7 steps)
Prepare potatoes
Thoroughly wash 600 g small potatoes, halve and pat dry. The potatoes are now prepared for later preparation in the oven.
Prepare carrots
Peel, wash and cut 300 g carrots into pieces. The carrots are now prepared for later preparation in the oven.
Prepare peppers and garlic
Clean and wash 1 bell pepper each and cut into pieces. Slightly flatten 4 cloves of garlic. The peppers and garlic are now prepared for later preparation in the oven.
Prepare zucchini and herbs
Wash, clean and cut 1 zucchini into slices. Wash and pat dry 2 sprigs of rosemary and 3 sprigs of thyme. The zucchini and herbs are now prepared for later preparation in the oven.
Prepare tomatoes and olives
Wash 4 tomatoes and rub dry. Prepare 2 tbsp olives. The tomatoes and olives are now prepared for later preparation in the oven.
Prepare herbs for the dip
Wash and pat dry 3 sprigs of parsley, 6 stalks of chives and 3 sprigs of thyme. Cut chives into small rings. Chop parsley and thyme leaves. The herbs are now prepared for the dip.
Prepare dip
Put 100 g Crème fraîche, 100 g sour cream and the prepared herbs into the mixing bowl. Season with salt and pepper and mix for 10 sec./speed 3.
Finished cooking? Great! 🎉
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Created by
Katharina Schröder
4
Rezepte
0
Kochbücher
Allergens
- Milk
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