← All recipes

🍽️ Roasted Vegetables with Sheep's Cheese

273 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes
• 300 g green beans
• 250 g cherry tomatoes
• 150 g onions (3 onions)
• 300 g zucchini
• 2 sprigs rosemary
• salt
• pepper
• 2 tbsp olive oil
• 150 ml vegetable broth
• 100 g feta (45% fat)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into wedges.
3. 3. Wash the beans and trim the ends.
4. 4. Cut the beans in half.
5. 5. Wash the tomatoes.
6. 6. Cut the tomatoes in half.
7. 7. Peel the onions.
8. 8. Slice the onions into rings.
9. 9. Wash the zucchini.
10. 10. Cut the zucchini in half lengthwise.
11. 11. Slice the zucchini halves into rounds.
12. 12. Wash the rosemary.
13. 13. Shake the rosemary dry.
14. 14. Finely chop the rosemary needles.
15. 15. Place all prepared vegetables into a large bowl.
16. 16. Add the chopped rosemary needles.
17. 17. Mix everything well together.
18. 18. Transfer the vegetables into a baking dish.
19. 19. Season the vegetables with salt.
20. 20. Season the vegetables with pepper.
21. 21. Drizzle olive oil over the vegetables.
22. 22. Pour in the broth.
23. 23. Stir the vegetables briefly once more.
24. 24. Preheat the oven to 200 °C (180 °C fan or Gas Mark 3).
25. 25. Place the baking dish in the preheated oven.
26. 26. Bake the vegetables for about 30 minutes.
27. 27. Stir the vegetables occasionally during cooking.
28. 28. Crumble the sheep's cheese into small pieces.
29. 29. Remove the baking dish from the oven after 25 minutes.
30. 30. Distribute the sheep's cheese over the hot vegetables.

Nutrition per serving

• kcal: 273
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 25 g