Potatoes with Rosemary and vegetable skewers with herb quark
A real highlight for anyone who loves fresh and aromatic cuisine: Fine potatoes with rosemary meet a selection of fresh vegetables - perfectly combined with a creamy herb quark dip. This recipe is ideal for a barbecue, as a light meal or as a delicious side dish. Easy to prepare and a colorful treat for the eyes and palate!
Ingredients
For 4 people:
- 2 packs of Pahmeyer potatoes with rosemary (330 g each)
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 200 g smaller, brown mushrooms
- 80 ml olive oil
- a little salt and pepper
For the herb quark:
- 500 g quark, 20%
- 2 tbsp parsley, chopped
- 2 tbsp chives, chopped
- 4 tbsp sparkling mineral water
- 1 tbsp olive oil
- 1 tsp agave syrup
- a little salt and pepper
- 120 g cherry tomatoes
- 1 red onion
Preparation
- Wash and clean the vegetables.
- Halve the zucchinis lengthways and cut into 1 cm thick slices, cut the peppers into bite-sized pieces, halve the larger mushrooms.
- Place the vegetables in a bowl, mix with the oil, salt and pepper.
- Thread the potatoes with rosemary and vegetables alternately onto skewers and fry in a hot pan with the rest of the marinade on both sides over a medium heat for approx. 10-15 minutes.
- For the herb quark preparation, mix all the ingredients well and season to taste, chill until ready to serve.
- Wash and halve the cherry tomatoes. Peel the onion and cut into rings.
- Arrange the finished skewers on plates, garnish with tomatoes and onion and serve with herb quark.
