Preheat the oven to 200 degrees (top and bottom heat). For the grilled vegetables, clean, halve and slice the mushrooms. Wash the tomatoes, remove the stem, cut the tomatoes in half, peel off the garlic cloves, press down a little with a knife and cut into large pieces. Mix the vegetables in a baking dish. Rinse the rosemary, shake dry, and add the twigs to the vegetables. Drizzle with lemon juice and olive oil, stir in a little salt, pepper and sugar. Cook in the oven for about 20 minutes, stirring 1-2 times.
For the sauce, fry the minced meat until crumbly. Peel and finely dice the onion and shallots. Clean, wash and quarter the zucchini, then cut into thin slices. Add the vegetables to the minced meat and fry for about 5 minutes. Stir in paprika pulp and toast briefly, then deglaze with the hot vegetable stock. Stir in the sour cream and ajvar and bring to the boil. Season to taste with the spices and sugar, simmer for about 7-10 minutes. Melt the Parmesan in the sauce, then season again to taste. Add herbs and honey.
Remove the rosemary, mix the grilled vegetables with balsamic vinegar and let them steep for a moment. Layer the pasta in a baking dish. Mix grilled vegetables without liquid (best with a skimmer) with the noodles. Spread the sauce evenly on top and sprinkle with the crumbled feta. Pour the herb butter on top in small flakes. Baked in the oven for about 25 minutes. Bon Appetit!
Link to the Mediterranean herb and vegetable broth: Mediterranean herb and vegetable broth, granular Link to the herb mixture: Mediterranean herb mixture, frozen, two variants