Summary

Ingredients

• 1 kg sweet potato (s)
• 1 kg potato (s), waxy
• 2 large bell peppers
• 1 bulb garlic clove (s), peeled
• 250 g onion (s)
• 250 g mushrooms
• 300 g beans, reen, frozen
• 300 g broccoli, frozen
• 200 g feta cheese, possibly more
• 1 teaspoon thyme, dried
• 4 tablespoon sunflower oil, more if necessary
• salt and pepper
• Spice Mix (Berbere)
• Worcester Sauce

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Instructions

1. Preheat the oven to 200 ° C. Peel the sweet potatoes and cut them roughly into 4 x 4 cm cubes. Wash the potatoes, do not peel, quarter or eighth. Wash the peppers and chop them roughly. Peel and cut the onions into eighths. Halve large cloves of garlic crosswise.
2. Place the ingredients on a deep oven tray. Drizzle over 4 - 6 tablespoons of oil, season with salt, pepper, season with berber and stir well. Bake in the middle of the oven for 45 minutes.
3. Crumbly press the feta with a fork. Clean the mushrooms, chop them into small cubes, put them in a hot pan and fry them brown with about 1 teaspoon of oil. Defrost the beans at 600 watts for 5 minutes and the broccoli florets for 8 minutes in the microwave and cook. As soon as the mushrooms have a nice color and no longer give off any water, season with salt and pepper and sprinkle with the thyme. Mix well, pour into a small bowl and set aside.
4. Put the thawed vegetables in a colander and drain well. If necessary, cut the broccoli florets a little smaller. Pour into the still hot pan. Add 1 teaspoon of oil and fry briefly. Salt, pepper and season with berber.
5. Spread the beans, broccoli, mushrooms and feta over the vegetables. Place in the oven for 10-15 minutes until the feta is lightly browned. Arrange on plates and, if necessary, season with a few dashes of Worcester sauce.