Mediterranean vegetables in a camping oven

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the potatoes, pat dry and halve lengthways, leaving the skins on. Wash the lemon, grate the zest and halve the lemon.

2. 02

   Combine the potatoes, lemon halves and one third of the olive oil in the stovetop camping oven. Season with salt. Cook in the camping oven at approx. 180 °C for approx. 30 minutes (preheat for 5 minutes, then cook over a medium heat).

3. 03

   Meanwhile, peel the onions and cut into eighths. Peel and finely chop the garlic. Wash, deseed and dice the peppers. Drain the olives and cut into thin rings.

4. 04

   Mix the vegetables, rosemary, oregano, thyme, marjoram, remaining olive oil and butter in a bowl. Season with salt and pepper.

5. 05

   Remove the lemon from the camping oven. Stir the prepared vegetable and herb mixture into the warm potatoes. Continue baking over a medium heat for approx. 15 minutes.

6. 06

   For the dip, squeeze the roasted lemon and collect the juice. Mix with the crème fraîche and honey. Season to taste with salt and pepper.

7. 07

   Crumble the feta. Stir the vegetables again, scatter over the feta and lemon zest, and bake for a further 10–15 minutes.

8. 08

   Remove the roasted vegetables from the heat and serve with the lemon crème fraîche.