Roasted Vegetables with Feta

Ingredients

• 14.1 oz Sweet potatoes
• 14.1 oz Hokkaido pumpkin pulp
• 2 cloves garlic
• 4 stems Marjoram
• 1 tsp ground cumin
• 1 tsp Cayenne pepper
• Salt
• Pepper
• 4 tbsp olive oil
• 8.8 oz Feta (45% fat in milk)
• 0.18 oz Parsley (0.25 bunch)

Instructions

1. 1.

   Peel and wash the sweet potatoes. Cut the sweet potatoes and pumpkin pulp into wedges. Peel and finely chop the garlic. Wash, dry, and chop the marjoram. Mix everything together in a bowl with cumin, cayenne pepper, salt, pepper, and olive oil.

2. 2.

   Place the vegetables in a baking dish and bake in a preheated oven at 400°F (180°C; Gas: Mark 3) for 30 minutes. Meanwhile, dice the feta. Wash, dry, and chop the parsley. Sprinkle the feta over the vegetables and bake for another 15 minutes.

3. 3.

   Remove the vegetables from the oven and sprinkle with parsley.