Louratatatouille with rosemary potatoes

Name: louratatatouille with rosemary potatoes
Total time: 15 min
Yield: 4
Ingredients: 2 Red pepper; 2 yellow bell pepper; 2 green pepper; 1 eggplant in coarse pieces; 1 zucchini in quarters, halved in length; 1 onion in parts; 3 clove garlic in slices; 4 tomato in four; 4 big potato peeled, in parts; 1 tablespoon dried Italian herbs; 1 tablespoon rosemary needles; 1 teaspoon dried rosemary; 6 tablespoon olive oil

A delicious Mediterranean recipe for spring satatouille with rosemary potatoes.

Ingredients

Directions

Heat the oven grill. Halve the peppers. Remove the seeds and lay the halves with the skin on the top on a baking sheet.
Place it under the hot oven grill until the sheet shows dark spots.
Then put the peppers in a plastic bag, allow to cool and then remove the peelings. Preheat the oven to 180 ° C.
Divide the vegetables over one baking dish and place the slices of potato in the other dish. Divide salt and pepper.
Sprinkle the vegetables with the Italian herbs and the potatoes with the rosemary.
Sprinkle 4 tablespoons of olive oil over the vegetables and 2 tablespoons over the potatoes.
Put the dishes in the middle of the oven and fry for 35-40 minutes until everything is done.