Mediterranean oven-baked vegetables with salmon fillet

Ingredients for 2 servings:

• 1 large zucchini
• 1 eggplant(s)
• 1 bell pepper(s), red
• 1 large onion(s)
• 3 carrots
• 2 garlic cloves
• 3 tbsp, heaped 8 herbs, frozen
• 4 tomatoes, dried in oil
• 100 g sheep’s cheese
• 2 salmon fillets
• 2 tbsp olive oil

Instructions

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

Low-carb

Slice the eggplant and season with salt. Chop the carrots, onion, and bell pepper into pieces and toss them on a medium-sized baking tray with 1 tablespoon of olive oil. Bake for 20-30 minutes at 165°C (fan oven). During this time, slice the zucchini and halve them again. Wash the eggplant slices and cut into pieces. Cut the tomatoes marinated in oil into small pieces and mix them in a bowl with the finely diced garlic, frozen herbs, salt, pepper, 1 tablespoon of olive oil, and 1 tablespoon of the tomato oil. Remove the baking tray with the vegetables from the oven and toss with the remaining vegetables. Place the diced feta cheese on top and place the salmon fillets either on top of the vegetables or to the side. Bake for another 15 minutes at 160°C (fan oven). Serve with a glass of white wine. Enjoy.