Oven-Baked Vegetables with Thyme-Honey and Quark-Dip


Here is another healthy meal recipe, low-carb and low-fat and loooots of good vegetables! The combination of thyme and honey gives it a twist and the cream allows the vegetables to develop a really rich and creamy taste.

Ingredients (for 1 baking sheet, serves 2-3 persons, depends if you serve it as a side or a main dish…):

  • 1 courgette
  • 1 small aubergine
  • 1 fennel
  • 1 red pepper
  • 1 carrot
  • 1 onion
  • 2 spring onions
  • pepper and coarse salt
  • 2 tablespoons of thyme (dried or fresh)
  • honey to drizzle
  • quark with herbs (or sour cream with herbs)

for the sauce:

  • 2 tablespoons of fresh sour cream
  • 3 tablespoons of olive oil
  • 1 tablespoon of honey

Cut all veggies in coarse pieces. Don’t cut them too small or thin as they will shrink in the oven! (I just cut the spring onion in small slices and spreaded it on top of the other vegetables). Mix the ingredients of the sauce and spread it on the vegetables (the sauce will be a bit thick, so it’s more of a dropping but it will spread more with the heat of the oven anyway). Spice with salt, pepper and thyme and drizzle a bit of honey all over again. Bake in the preheated oven in 230 degrees for around 45-60 minutes, depending on how you like the veggies. As I like them as golden as possible (especially the onions taste the best like this!) I left it in the oven for 60 minutes.

Serve with the quark on the side (quark is a German product similar to yoghurt, but more set and heavy, you could substitute it with something like sour cream if you can’t find quark). You can also serve it with rice or bread in the side. Enjoy! ♥




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