Mediterranean vegetables from the tray

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the peppers and fennel. Put some fennel green aside for sprinkling. Cut the paprika and fennel into large slices. Peel the onion, also cut into slices. Clean, wash and halve the artichokes. Cut the garlic into individual cloves.

2. 2

   Wash potatoes thoroughly, drain and cut in half. Wash the thyme and rosemary, shake dry and remove the leaves or needles. Chop half the rosemary. Put olive oil, thyme and chopped rosemary in a bowl and mix thoroughly with vegetables and potatoes. Place in a lightly oiled oven pan and sprinkle with sea salt and the remaining rosemary. Season with pepper and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Turn once in between. Coarsely grate the sheep's cheese. Mix curd and mineral water. Stir in sheep's cheese, except for a little bit for sprinkling, and season with pepper and a little salt. Arrange the dip in a bowl and sprinkle with the remaining feta cheese.

3. 3

   Season with pepper and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Turn once in between. Coarsely grate the sheep's cheese. Mix curd and mineral water. Stir in sheep's cheese, except for a little bit for sprinkling, and season with pepper and a little salt. Arrange the dip in a bowl and sprinkle with the remaining feta cheese. Arrange the finished oven vegetables on a large plate, but cut the artichoke halves in half. Sprinkle vegetables and dip with fennel green and serve immediately

4. 4

   With 6 people:

Nutrition Facts

KCAL
360 kcal

CARBS
26 g

FATS
18 g

PROTEINS
21 g