recipe 11: roasted vegetables

This recipe is from “German Cooking Today”, a book I bought shortly before leaving Berlin. There’s really nothing special about the recipe; in fact I’ve made side dishes similar to this in the past, but it’s tasty, so I will post it.

2¼ lb medium potatoes
freshly ground pepper
5 tablespoons olive oil
14 oz red peppers
7 oz yellow peppers
14 oz courgettes (zucchini)
2 sprigs rosemary
4 cloves garlic

Heat the oven to 350F. Wash the potatoes and cut into quarters, lengthwise. Place the potatoes in a roasting pan, sprinkle with pepper and two tablespoons of oil. Cook for about 20 minutes.

Meanwhile, wash peppers, remove seeds and membranes. Cut into small pieces. Wash zucchini, cut off ends, cut into small pieces. Season vegetables with pepper, mix with remaining oil.

Rinse and dry the rosemary. Peel the garlic, add to the vegetables and rosemary. Add the vegetable mixture to the precooked potatoes, mix. Roast for another 20-25 minutes.

I cut the recipe in half and it was still way too much for two people. I served this with roasted rosemary salmon and a green salad.