Oven-baked vegetables with sweet and spicy goat cheese

Ingredients for 6 servings:

• 8 m.-sized potatoes (small to medium)
• 4 carrots
• 3 zucchinis
• 3 spring onions
• 1 onion(s)
• 3 bell peppers, colored
• 4 cloves garlic
• 4 tbsp olive oil
• 1 tbsp, heaped thyme
• 1 tbsp, heaped rosemary
• 1 tbsp salt
• ½ tbsp pepper
• 2 rolls of goat cheese
• 2 tbsp honey
• 2 tsp thyme
• 3 tbsp yogurt
• 1 tbsp crème fraîche
• 1 dashes lemon juice
• 1 tsp honey
• Cress (about 1 tbsp)
• Dill (about 1 tbsp)
• salt and pepper
• 1 bunch of arugula for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

lots of vegetables, Mediterranean, with a little sweet kick

The number of vegetables is variable; you can add or omit some, depending on your taste. Boil the potatoes in their jacket potatoes for about 20 minutes. In the meantime, chop the vegetables (carrots, zucchini, spring onions, onions, and bell peppers) (not too finely – except for the carrots, which should be sliced ​​about 2 mm thick). Peel the potatoes in their jacket potatoes and cut them in half or thirds. Place the vegetables in a large casserole dish. Finely chop the garlic and mix it with 4 tablespoons of oil, 1 tablespoon of thyme, 1 tablespoon of rosemary, 1 tablespoon of salt, and 0.5 tablespoon of pepper in a small bowl. Pour the oil mixture over the vegetables. You can use more if you like – it should all be coated, but not floating. Now place the vegetables in the oven and cook for 30 minutes at about 200 degrees Celsius (top/bottom heat). In the meantime, cut the goat cheese into 1 cm thick slices. Place the goat cheese in a small baking dish, drizzle with 2 tablespoons of honey and sprinkle with 2 teaspoons of thyme. Cook the goat cheese in the oven for 10 minutes (you can also place it on top of the vegetables if necessary, but add the honey later, as otherwise it will run). The vegetables are ready when the edges of the potatoes are lightly browned. Now make a delicious dip for the baked vegetables: Mix together 3 tablespoons of yogurt, 1 tablespoon of crème fraîche, 1 squeeze of lemon juice, 1 teaspoon of honey, 1 tablespoon of fresh cress, and 1 tablespoon of fresh dill (parsley and chives would probably also work). Season with salt and pepper. Serve the baked vegetables with arugula, place 2-3 slices of goat cheese on top, and serve the dip separately.