Roasted Vegetables with Sheep Cheese
Roasted vegetables with sheep cheese is easy to prepare and tastes great for dinner, lunch, and is perfect for take‑out. The dish features a colorful medley of potatoes, green beans, cherry tomatoes, onions, zucchini, and fresh rosemary, finished with crumbled feta.
Ingredients
- 400 g waxy 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.
Peel, wash, and cut the potatoes into wedges. Trim, wash, and halve the green beans. Wash and halve the cherry tomatoes. Peel the onions and slice them into rings. Trim, wash, lengthwise halve, and slice the zucchini.
-
2.
Wash the rosemary, shake off excess water, and finely chop the needles. Mix the rosemary with the potatoes, green beans, tomatoes, onions, and zucchini; transfer to a baking dish, season with salt and pepper, and drizzle with olive oil. Pour in the vegetable broth, stir again, and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes, stirring occasionally.
-
3.
Meanwhile crumble the sheep cheese and distribute it over the vegetables after 25 minutes of cooking.
