Oven Vegetables with Potatoes (Sheet Pan)
🇩🇪 Germany
Ingredients
- 500 g small waxy potatoes (baby potatoes)
- 300 g bell peppers (red or yellow)
- 4-5 shallots
- 250 g zucchini (about 1 small zucchini)
- 200 g cherry tomatoes
- 6-8 garlic cloves
- 1 bunch fresh Italian herbs (e.g. thyme, oregano, marjoram, rosemary)
- 4 tbsp olive oil
- sea salt
- black pepper, freshly ground
- 1 tsp paprika powder (hot or mild)
Steps
- Preheat the oven to 200°C top/bottom heat (180°C fan).
- Wash and scrub the potatoes, then halve them lengthwise. Wash the peppers, remove seeds, and cut into large pieces. Peel the shallots and quarter them depending on size.
- Wash the zucchini and slice into about 3 mm thick rounds. Wash the cherry tomatoes and halve or leave whole. Peel the garlic cloves and halve them. Wash the herbs and shake dry.
- Heat the olive oil in a large pan and fry the potatoes alone for 2-3 minutes until browned. Add the peppers and shallots and fry briefly together.
- Turn off the heat and stir in the tomatoes, zucchini, and garlic. Season the vegetables with sea salt, pepper, and paprika powder.
- Transfer the vegetables, along with all the oil, from the pan onto a deep baking sheet, spreading evenly. Scatter the herbs on top. Bake in the hot oven (middle rack) for about 20 minutes.
- Serve the oven vegetables directly from the baking sheet onto plates or a platter.
Notes
Frying the potatoes briefly in a pan before baking shortens the oven time and prevents softer vegetables like cherry tomatoes from becoming mushy. If skipping the pan step, bake for about 40 minutes instead of 20. Avoid using parchment paper so the vegetables have direct contact with the hot baking sheet for better texture.
Source: emmikochteinfach.de