Colourful oven vegetables: Ingredients for 4 people
- 400 g Hokkaido pumpkin flesh
- 250 g mushrooms
- 1 bunch of flat-leaf parsley
- 4 tbsp olive oil
- ½ tsp thyme rubbed
- 600 g tomatoes
- 2 onions
- 1 garlic clove
- 1 yellow courgette
- 1 red pepper
- 200 g feta
- 2 tsp small capers
- Salt
- Pepper
Colourful oven vegetables: nutritional values per person
- approx. 501 kcal
- 20 g egg white
- 23 g fat
- 51 g carbohydrates
Oven vegetables can also be seasonally adapted with potatoes, beetroot and parsnips, for example. It can be refreshed in the oven as a meal-prep dish. It tastes particularly good with a yoghurt dip.
Colourful oven vegetables: preparation
Wash the pumpkin and cut into pieces. Brush off the mushrooms, cut off the roots and halve or quarter the mushrooms depending on their size. Preheat the oven to 200 degrees. Wash the parsley, pat dry, pick off the leaves, mix with the capers, oil and thyme and season with salt and pepper. Mix the seasoning oil with the pumpkin, vegetables and mushrooms, spread on a baking tray and cook in the oven for 15 minutes. Crumble the feta, spread over the vegetables and cook for a further 10 minutes. Ciabatta bread is suitable as a side dish for baking.
Time saving through Meal-Prep approx. 40 minutes
Jan Timmermann
Editor
