Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel and wash carrots and parsnips. Cut carrots diagonally into thick slices, parsnips into 1 1⁄2 cm cubes. Clean and wash spring onions. Wash potatoes thoroughly and cut larger ones in half.
Mix the ajvar, lemon zest, 1 teaspoon salt, 6 tablespoons water and oil. Mix carrots, parsnips, potatoes and frozen beans on a fat pan (deep baking tray) with the ajvar marinade. Finally add the spring onions.
Bake in a hot oven for 45-50 minutes. Crumble the goat's cream cheese. Remove the tray and spread the cheese on top. Season with a little pepper.