Hello there! Thanks for stopping by my castle!
I’ve just come back from my step aerobics class at the gym in town and I am exhausted. But before I lay down for a nap, I’m going to prepare lunch.
I have a very special recipe for you today: Oven Roasted Vegetables with Quark.
This is a super healthy vegetarian recipe and it’s very easy to make, plus the main attraction is the dipping sauce, which I prepare with my all-time favorite ingredient: Quark cheese.
I might have this with fresh juice from the orange trees on the castle grounds, or even with a smoothie.
This is a great recipe to make when you have guests coming over, and you can eat it for lunch or dinner. You might even have it for breakfast if there are leftovers (though generally there aren’t).
Make the recipe your own
What’s great about this recipe is that you can use your favorite vegetables.
I love to use broccoli, zucchini, cauliflower and bell peppers, but you could certainly substitute in whatever you like.
I choose broccoli because of its anti-inflammatory properties, because it’s loaded with antioxidants, and because of its connection with cancer prevention.
I absolutely love zucchini because of its reputation for slowing down ageing, improving eye health and digestion, and the role it plays in weight loss.
I’m a diehard cauliflower fan because it contains protein, omega-3 fatty acids, fiber and vitamins C, K and E.
And bell peppers? What can I say about bell peppers? They are great for respiratory health, they boost your blood flow and they support weight loss.
Without a doubt, these are some of the best vegetables to roast, in my opinion, though you should feel free to use others, like carrots, sweet potatoes, Brussels sprouts, beets and squash.
In this recipe I also use sesame oil as an alternative to butter. Although it’s a lesser-known vegetable oil, it’s extremely healthy and it loaded up with vitamins E and K, not to mention zinc, copper and calcium.
One twist I like to put on my oven roasted vegetables with quark recipe is to add hard-boiled eggs.
As you probably know, eggs have a ton of protein, as well as vitamins B2, B6, B12, and D, selenium, zinc and iron.
I’m also partial to adding flavor to my dishes with fresh herbs. I grow them myself in the garden, which I highly recommend. However, you can always pick them up at the store.
My secret weapon
You'll notice that these baked veggies aren't like all the other baked veggies.
Because my dish comes with an extra special, protein-packed dipping sauce made with Quark.
Quark, if you didn't already know, is a popular superfood in Europe that's slowly making a name for itself in the US.
It's got an impressive nutritional profile, and it's low in fat, salt and sugar. It's very easy to make at home, but you can always pick it up at the supermarket. It's easier to find than you think!
In the kitchen
I like this recipe for its simplicity, and because the vegetable’s flavors really shine through. I truly feel great after I eat it, and you will too.
Oven Roasted Vegetables with Quark
This recipe calls for broccoli, zucchini, bell peppers, potatoes and cauliflower, but you can substitute in any veggies that you like. The pièce de résistance is indubitably the Quark dipping sauce, which adds a nice dose of protein to the dish.
Course: Side dish
Keywords: Vegetarian, vegetables
- 2 lb mixed vegetables like broccoli, zucchini, cauliflower, bell peppers
- 1 lb small potatoes, cut in half of quarters, depending on the size
- 8 oz Quark (homemade or store-bought)
- 3 tbsp butter of 1/4 cup sesame oil
- 1 chopped onion or a bunch of scallions, chopped
- Salt or sea salt
- 1 tbsp rosemary (ideally fresh)
- 1 tbsp fresh chives
- 2 tbsp fresh parsley
- 2 eggs
1. Wash and cut all of the veggies into small pieces.
2. Sprinkle with rosemary.
3. Bake in the oven at 390 degrees for 20-30 minutes.
4. Boil the eggs for 6 minutes in water, then peel and chop.
5. Mix the Quark with the herbs and salt, and add pepper to taste.
6. Serve the baked veggies with a side of herb Quark for dipping.