Oven-roasted potatoes with vegaschnitzel and zucchini

Name: oven-roasted potatoes with vegaschnitzel and zucchini
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 1 kg red skinned potato; 20 g fresh Italian spice mix; 5 el traditional olive oil; 2 zucchini; 250 g Cherry tomatoes; el White wine vinegar; 4 vegetarian schnitzel

Simple quick meal without meat with red-skinned potatoes, Italian herbs, zucchini, cherry tomatoes and vegetarian schnitzels.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C. Clean the unpeeled potatoes and cut them into segments lengthwise.
Remove the leaves and needles from the sprigs of Italian herbs and cut very finely.
Spoon the potatoes with herbs, oil, pepper and salt and spread over a baking sheet covered with baking paper.
Roast in the middle of the oven in about 30 minutes until golden brown and done. Spoon halfway.
Meanwhile, season the zucchini with a cheese slicer lengthwise in ribbons. Heat the oil in a wok and fry the zucchini for 3 minutes on medium heat.
Add the tomatoes and season with the vinegar, pepper and salt.
In the meantime, heat the remaining oil in 2 frying pans and fry the cutlets over a medium heat for 3 minutes.
Turn halfway. Serve the schnitzels with the potato parts and the vegetables.