Baked vegetables with curd dip

Ingredients

Directions

1. 1

   Potatoes, peel, wash and slice. Cook in salted water for about 10 minutes. Wash and clean the vegetables. Cut aubergine and zucchini into slices, peppers into strips and tomatoes into quarters.

2. 2

   Onion peel and cut i into cubes.

3. 3

   Blanch the peppers, eggplant and courgette in boiling water for about 3 minutes. Wash and chop the rosemary. Drain potatoes and vegetables. Turn them with onion in olive oil. Season with rosemary, salt and pepper and roast in the oven for about 15 minutes.

4. 4

   Electric cooker: 220°C / circulating air: 200°C.

5. 5

   Stir paprika quark and sour cream until creamy. Season with salt and pepper. Arrange vegetables with bread.