Steamed potatoes with roasted vegetables

Steamed potatoes with roasted vegetables in the oven

People are often cautious with potatoes, fearing that potatoes increase body weight or have a bad effect on health in the case of various health problems. In reality, however, this is not true at all – potatoes, particularly steamed potatoes, are one of the most powerful foods with healing properties that we should definitely eat more of. Potatoes as a whole – both inside and out – are extremely beneficial for health, richly containing both micro-minerals and vitamins as well as, for instance, the irreplaceable amino acid lysine. Similarly, potatoes are excellent helpers for various chronic diseases, calming the nerves and the digestive system as well as fighting viruses in a brave manner. Moreover, potatoes are really tasty and versatile. Once again, in front of you is a minimalist but tasty potato recipe, in which steamed potatoes and tasty baked vegetables meet!?

Quantity: for two
Preparation time: 35 minutes
Difficulty level: easy
You will need:

• 600 g potatoes of your choice 
• 215 g zucchini (half of small)
• 150 g carrots (2-3 medium) 
• 70 g red onion (1 medium) 
• ? tsp sea salt (or more to taste) 
• ? tsp chili powder (or more to taste) 
• 1 tsp dried oregano (or add to taste) 
• fresh dill (a small handful) 

Potato steaming and vegetable roasting?

Wash, if desired, peel and cut the potatoes and put them on a stove with a food steamer. While the potatoes are cooking, prepare the vegetables. To do this, wash and chop sweet peppers, zucchini, carrots and onions. Season with chili, oregano and sea salt and place on a baking tray previously covered with baking paper. Roast the vegetables in the oven at 180 degrees for 15 minutes.  When the potatoes are cooked, sprinkle them with some sea salt and finely chopped fresh dill. Mix gently and serve with roasted vegetables. Enjoy warm!