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Spring veggie plate


  • 500 g button mushroom
  • 1000 g potato
  • 4-5 carrot
  • 1 courgette
  • a half aubergine
  • 1 bunch of spring onion
  • fresh thyme
  • oil, salt, pepper

Wash the vegetables. Quarter the potatoes (with their skin). Quarter or halve the mushrooms depending on their size. Cut the courgette and aubergine into thick slices, quarter the carrots lengthways and slice the spring onions. Arrange the vegetables  on some oil in the dish with a lid. Add salt, pepper and a small handful of fresh thyme.

Bake in a preheated oven (180- 200 °C) until soft (approx. 40 minutes). The vegetables can also be served with dill sauce instead of thyme.