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Mediterranean potato and vegetable pan

Mediterranean potato and vegetable pan

Preparation time:
35 min
Difficulty level:

Nutritional values:

48 g
22 g
28 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Sugar (white)Sugar (white) 1 Pinch(s)
Potato (fresh)Potato (fresh)3 (240 g)
Onion (fresh)Onion (fresh)½ (50 g)
Water (still)Water (still) 35 ml
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Rosemary (dried)Rosemary (dried) 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 50 g
Herbs mixHerbs mix 1 Pinch(s)
Tomato paste (double concentrated)Tomato paste (double concentrated) 25 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 150 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Wash potatoes thoroughly, brush if necessary, dry and cut into eighths. Wash the peppers and zucchini and brush the mushrooms. Peel garlic and onion. Clean the peppers and cut into strips. Cut zucchini into pieces. Quarter the onion and cut into thin strips. Cut mushrooms into quarters or sixths depending on size. Finely chop garlic.
Step 2:
Mix tomato paste first with water, then with oil, spices, garlic and herbs. Mix the potatoes with half of the marinade and place in a baking dish in the oven at 170 to 180 degrees for 20 minutes. Mix the remaining marinade with the vegetables. Remove the casserole dish after about 20 minutes. Add marinated vegetables and mix with potatoes. Once again put in the oven together for 15 minutes. At the end briefly top the goat cheese.

Macronutrient distribution:

The recipe Mediterranean potato and vegetable pan is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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