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🍽️ Roasted Vegetables with Feta

404 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet potatoes
• 400 g Hokkaido pumpkin flesh
• 2 garlic cloves
• 4 sprigs marjoram
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• salt
• pepper
• 4 tbsp olive oil
• 250 g feta (45% fat in dry matter)
• 5 g parsley (0.25 bunch)

Instructions

1. 1. Peel the sweet potato and rinse it thoroughly under running water.
2. 2. Cut the sweet potato into strips.
3. 3. Cut the pumpkin flesh into strips as well.
4. 4. Peel the garlic clove and chop it finely.
5. 5. Wash the marjoram leaves and shake them dry.
6. 6. Chop the marjoram finely as well.
7. 7. Place the vegetables, garlic, and marjoram into a large bowl.
8. 8. Add cumin, cayenne pepper, salt, and pepper.
9. 9. Drizzle olive oil over the mixture.
10. 10. Mix all ingredients well until they are evenly seasoned.
11. 11. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
12. 12. Place the vegetables into a baking dish.
13. 13. Bake the vegetables in the oven for 30 minutes.
14. 14. Cut the feta into small cubes.
15. 15. Wash the parsley and shake it dry.
16. 16. Chop the parsley finely.
17. 17. Remove the baking dish from the oven briefly.
18. 18. Distribute the feta cubes evenly over the vegetables.
19. 19. Place the dish back into the oven.
20. 20. Bake the dish for another 15 minutes.
21. 21. Remove the vegetables from the oven.
22. 22. Sprinkle the chopped parsley over the top.

Nutrition per serving

• kcal: 404
• Protein: 13 g · Fett/Fat: 26 g · Carbs: 30 g