Summary

Ingredients

For the vegetables: (cold)

• 2 large tomato (s)
• 1 avocado (s)
• possibly lemon juice

For the vegetables: (warm)

• 1 large onion (s), red
• 1 zucchini
• 2 carrot (s)
• 0.5 ½ Hokkaido squash (se) or butternut squash (se)
• 3 potato (s)
• 1 sweet potato (s)
• some mushrooms
• some olive oil
• salt and pepper
• 1 packet shepherd`s cheese, approx. 200 g each

For the sauce: (Chimichurri)

• 0.5 ½ bunch parsley
• 2 cloves garlic)
• 1 chilli pepper (s)
• 2 tablespoon olive oil
• 0.5 ½ lemon (s), juice it
• salt and pepper
• some cumin

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Instructions

1. For the cold bed of vegetables, cut the tomatoes and avocado into small pieces and place in a large bowl. If necessary, drizzle the vegetables with lemon juice so that the avocado does not turn brown. Set the bowl aside.
2. For the oven vegetables, preheat the oven to 200 degrees top / bottom heat. Cut the onions, zucchini, carrots, pumpkin, potatoes, sweet potatoes and mushrooms into roughly equal pieces or cubes and place on a baking sheet. Drizzle the vegetables with olive oil and season with salt and pepper. First put the tray in the oven for 12 minutes.
3. In the meantime, prepare the chimichurri: Wash and chop the parsley. Peel the garlic and press it into a small bowl with the garlic press. Chop a chilli into small pieces, if necessary remove the seeds in advance, if you don`t like it that spicy, and add to the bowl with the parsley. Mix the chimichurri with the olive oil and lemon juice and season well with salt, pepper and cumin.
4. After the 12 minutes in the oven, crumble the shepherd`s cheese, spread it on the vegetables and bake for another 12 minutes. Then place the oven vegetables on top of the tomato and avocado mixture in the large bowl. If necessary, test beforehand whether everything is really cooked.
5. Now the oven vegetables can be served. Place the chimichurri on top of the vegetables as desired and spread a little.