Oven Vegetables with Mozzarella

Ingredients

• 350 g frozen princess peas
• Salt
• 500 g Savoy cabbage (1/2 head)
• 400 g broccoli florets
• 1 leek
• 3 tbsp olive oil
• Pepper
• 3 tbsp pistachios (15 g each)
• 250 g mini mozzarella balls (45% fat in milk)
• 2 sprigs thyme
• 2 stems oregano
• 1 handful basil (5 g each)

Instructions

1. 1.

   Boil the peas in salted water for 5 minutes; then shock and drain. Meanwhile, clean the Savoy cabbage, wash it, and cut it into wide strips. Wash the broccoli florets. Clean the leek, wash it, and cut it into rings.

2. 2.

   Mix the prepared vegetables on a baking sheet with olive oil, salt, and pepper. Chop the pistachios and sprinkle them over the vegetables. Bake the vegetables in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for about 20 minutes.

3. 3.

   Wash, dry, and chop the herbs. Remove the vegetables from the oven briefly, sprinkle with herbs, and arrange the mozzarella balls on top. Serve the oven vegetables with mozzarella directly from the baking sheet after an additional 5 minutes of baking.