Oven-baked vegetables from the Omnia oven

Ingredients for 2 servings:

• 2 tbsp extra virgin olive oil
• 150 g treble hooks
• 8 stalk(s) asparagus, green
• 3 stalks of Bimi (asparagus broccoli)
• 100 g cocktail tomatoes
• 60 g feta cheese
• some herbal salt
• 1 tsp sesame seeds
• ¼ tsp black cumin, alternatively black sesame
• 50 ml white wine, alternatively vegetable stock
• some basil leaves for garnish

Instructions

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

Light and summery with potatoes, green asparagus, Bimi and cocktail tomatoes

Wash the potatoes and halve them lengthwise. Peel the lower third of the asparagus, trim off the tough end, and cut each stalk into two pieces. Wash the asparagus, trim off the stems, and cut into 1 cm pieces. Halve the asparagus florets if desired, depending on their size. Wash and halve the tomatoes. Add 1 tablespoon of olive oil to the dish. Place the potatoes cut-side down in the dish. Sprinkle with a little herb salt. Add the asparagus pieces, the chopped asparagus stalks, and then the asparagus florets. Arrange the tomato halves and crumbled feta cheese between them. Season again with herb salt. Sprinkle sesame seeds and black cumin seeds over the top and drizzle with the remaining olive oil. Pour the white wine into the dish. Place the asparagus on top of the gas stove using the lowest heat setting. Bake on high for 5 minutes. Then reduce the heat to 1/2 high and bake for another 40 minutes. Check with a sharp knife whether the potatoes and vegetables are cooked (I personally like my vegetables to still have a bit of a bite). Garnish the finished dish with sliced ​​basil leaves. A tip: My potatoes were cooked this way, and the asparagus and the stalks of the scallions were cooked just right. The scallions were still very firm to the bite. If you don’t like that, blanch the scallions briefly before adding them to the dish.