Oven roasted vegetables with goat cheese dip

Name: Oven roasted vegetables with goat cheese dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Fennel tuber (about 300 g); 700 g Sweet potatoes (alternatively mainly waxy potatoes); 1 young garlic bulb; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 150 g Cream cheese with goat cheese; 6 TABLESPOONS low-fat milk (1,5 % fat); 6 round salt crackers; 7-10 Tbsp a few squirts of lemon juice; 3 (approx. 600 g) Meat Tomatoes; 1⁄2 Organic Lemon; 6 Stem(s) Thyme

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Fennel tuber (about 300 g)
700 g Sweet potatoes (alternatively mainly waxy potatoes)
1 young garlic bulb
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
150 g Cream cheese with goat cheese
6 TABLESPOONS low-fat milk (1,5 % fat)
6 round salt crackers
7-10 Tbsp a few squirts of lemon juice
3 (approx. 600 g) Meat Tomatoes
1⁄2 Organic Lemon
6 Stem(s) Thyme

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean, wash and halve the fennel. Cut out the stalk in a wedge shape so that the fennel still holds together. Cut the fennel halves into thin slices.
2
Wash the sweet potatoes thoroughly and cut them into thin slices as well. Cut the garlic bulb with skin in half horizontally. Mix everything with oil and season with salt and pepper. Spread on a baking tray and bake in a hot oven for about 20 minutes.
3
In the meantime, mix cream cheese and milk for the dip. Finely crumble the crackers and stir into the dip. Season to taste with lemon juice, pepper and a little salt.
4
Wash the tomatoes and cut in half horizontally. Wash lemon hot, dry and cut into slices. Wash the thyme, shake dry and pluck the leaves. Put everything on the tray with the vegetables and bake for another 5 minutes.
5
Serve with the dip.