John Myers
Ingredients for 4 servings:
- 5 tbsp olive oil
- 500 g potatoes, small, waxy
- 200 g onion(s), small
- 1 bunch of thyme
- 50 g sunflower seeds
- 1 tbsp black cumin
- 1 tsp sea salt, coarse
- n. B. Pepper, coarsely crushed black
- 2 bell peppers, red
- 1 eggplant(s)
- 2 zucchinis
- 300 g tomatoes, small
- 1 bunch garlic (chives)
- 1 tsp peppercorns, pink
- 300 g goat’s cheese
- 8 tbsp milk
- Salt and pepper, white
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Line a baking tray with baking paper and brush on 1 tablespoon of oil. Wash the potatoes, halve them lengthwise with the skin on, and place them cut-side down on the tray. Peel the onions and quarter them lengthwise. Add them to the potatoes. Cook the potatoes and onions in a preheated oven at 200 degrees (gas mark 3, fan oven not recommended) on the second shelf from the bottom for 15 minutes. Meanwhile, pick the thyme leaves and roughly chop the sunflower seeds. Mix both with black cumin, sea salt, and pepper. Quarter the peppers, remove the seeds, and cut into 2cm wide pieces. Clean the eggplant and zucchini, halve them lengthwise, and cut into 1cm thick slices. Place the eggplant slices directly on the baking tray. Arrange the peppers and zucchini on top and sprinkle with half of the thyme and seed mixture. Drizzle with 2 tablespoons of oil. Cook in the oven for a further 15 minutes. Halve the tomatoes crosswise. Turn the roasted vegetables over and place the tomatoes between them. Sprinkle the remaining thyme seed mixture and oil over the vegetables. Cook for another 15 minutes. Finely chop the garlic chives and roughly chop the pink peppercorns. Mix the cream cheese with the milk. Fold in the chives and pepper, season with salt, and white pepper to taste. Serve with the roasted vegetables. This is one of my absolute favorite recipes! It also works well without black cumin. I often use freeze-dried/dried thyme. You can also get goat’s cheese ready-made with herbs, so you can skip the chives.
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