Mediterranean oven-baked vegetables with fennel and sausage dumplings

Ingredients for 4 servings:

• 1 sweet potato(s), medium to large
• 3 bell peppers, colored
• 1 m.-large eggplant(s)
• 1 m.-large zucchini
• 4 large spring onions
• 4 giant mushrooms
• 4 sausages (fennel sausage), alternatively country sausage, veal sausage or similar
• 1 package of sheep’s cheese, light
• 200 ml broth from e.g. Knorr Bouillon pur delikatess
• 1 cup olive oil
• 1 lemon(s), the juice
• pepper
• Paprika powder, sweet
• garlic powder
• Sea salt, Mediterranean (spice mix) alternatively sea salt, rosemary, thyme, oregano, basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash or clean all the vegetables and cut them into bite-sized pieces, taking into account the different cooking times. So, sweet potatoes should be the smallest, mushrooms the largest, everything else somewhere in between, peppers about 3 x 3 centimeters, etc. Squeeze the sausage meat out of the skin and form it into small balls. Mix together a marinade of broth, oil, lemon juice, and spices and pour it over the chopped vegetables. Mix well, and let it marinate for 1 hour. If you don’t have time, you don’t have to do this; it will work just fine. Next, finely chop the feta cheese and mix it with the vegetables, then place everything in a large casserole dish or on a baking sheet. Place the meatballs in between and sprinkle with some Mediterranean sea salt. Place in the oven at around 180 degrees Celsius (convection oven) for about 40-45 minutes. It’s best to check on them occasionally to make sure nothing slips, as every oven is different. When the sweet potatoes are nice and soft, the dish is ready. If you like, you can serve it with baguette or something similar; for all low-carb and SIS eaters, it tastes delicious even without bread.