Baked Potatoes and Grilled Vegetables

Rinse potatoes, make with peel 20 min in little water. Wrap in aluminum foil.

Rinse pumpkin, remove seeds and divide into wedges. Halve peppers, clean, seed, rinse and cut into strips. Zucchini clean, rinse and divide into slices. Put everything in a cool place with the lid closed. Peel the garlic, press it through a press and mix it with the oil.

Cook the potatoes in the embers for 15 minutes. Drizzle vegetables with garlic oil, season with salt and pepper. Cook for 10 minutes on all sides in aluminum grill trays at a distance from the embers. Serve immediately.

Duration of preparation : 30 min. – Duration of preparation : 15 min.

Egg white, 7 g fat

Sour cream dip :

Clean the spring onions and divide them into rings. Mix cream quark with sour whipped cream, chopped herbs, spring onions, grated lime peel and lime juice. Season with salt, pepper and sugar to taste.

Avocado Dip :

Remove skin from ripe avocado, pit. Mash flesh with juice of one lemon and a few basil leaves. Fold in double cream cream cheese. Season with salt, pepper and chili spice.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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