Mediterranean vegetables with candied figs

Ingredients for 4 servings:

• 2 zucchinis
• 1 small eggplant(s)
• 3 large carrots
• 1 onion(s), red
• 1 garlic clove(s)
• 200 g feta cheese
• 6 tbsp orange juice, alternatively apple juice
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• 8 figs
• 1 garlic clove(s)
• 80 g walnut kernels
• 50 g butter
• 4 tbsp honey
• 1 rosemary sprig(s), alternatively rosemary, shredded
• 2 bay leaves
• e.g. chili flakes
• 1 tsp, heaped oregano
• 1 tsp, heaped thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

For the vegetable stir-fry, peel the carrots and wash the zucchini. Cut both into diagonal slices or into slices approximately 5 cm long. Halve the eggplant, depending on its thickness, and then cut into slices or half-moons. Halve the onion and slice into strips. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven). Mix the oil with the balsamic vinegar and orange juice. Crush a clove of garlic and add it. Mix with the thyme, oregano, pepper, salt, and sugar. Marinate the vegetables for a few minutes. Then transfer the ingredients to an ovenproof dish and crumble the feta cheese over the vegetables. Bake in the preheated oven on the middle rack for approximately 30 minutes. For the caramelized figs, wash them. Crush the second clove of garlic and the walnuts (e.g., between two boards or with a pestle). Put a little butter in a pan or saucepan, followed shortly thereafter by the honey. Once the honey has melted slightly, bring the garlic, walnuts, rosemary, bay leaves, and chili flakes (if using) to a boil over medium heat. Halve the figs and add them cut-side down to the broth. Sauté for a few minutes over low heat. Finally, turn the figs once. Serve the figs and the remaining broth on top of the vegetables.