Colorful oven-baked vegetables with feta cheese and chimichurri

Ingredients for 3 servings:

• 2 large tomatoes
• 1 avocado(s)
• possibly lemon juice
• 1 large onion(s), red
• 1 zucchini
• 2 carrots
• ½ Hokkaido pumpkin(s) or butternut squash(s)
• 3 potatoes
• 1 sweet potato(s)
• some mushrooms
• some olive oil
• salt and pepper
• 1 pack of shepherd’s cheese, approx. 200 g each
• ½ bunch parsley
• 2 garlic cloves
• 1 chili pepper(s)
• 2 tbsp olive oil
• ½ lemon(s), juice
• salt and pepper
• some cumin

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 1 hour 9 minutes

vegetarian

For the cold vegetable bed, chop the tomatoes and avocado and place them in a large bowl. If desired, drizzle the vegetables with lemon juice to prevent the avocado from browning. Set the bowl aside. For the oven-baked vegetables, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the onions, zucchini, carrots, squash, potatoes, sweet potatoes, and mushrooms into roughly equal-sized pieces or cubes and arrange them on a baking sheet. Drizzle the vegetables with olive oil and season with salt and pepper. Place the tray in the oven for 12 minutes. In the meantime, prepare the chimichurri: Wash and chop the parsley. Peel the garlic and press it into a small bowl with a garlic press. Chop a chili, deseeding it first if you don’t like it too spicy, and add it to the bowl with the parsley. Mix the chimichurri with the olive oil and lemon juice and season generously with salt, pepper, and cumin. After the 12 minutes in the oven, crumble the feta cheese, spread it over the vegetables, and bake for another 12 minutes. Then, add the baked vegetables to the tomato and avocado mixture in the large bowl. If necessary, test the baked vegetables to make sure they’re cooked through. The baked vegetables are now ready to serve. Spoon the chimichurri over the vegetables, if desired, and spread them out a little.