Mediterranean Oven Vegetables with Fennel Sausage Dumplings

Summary

Ingredients

• 1 sweet potato (s), medium to large
• 3 bell peppers, red, yellow, green
• 1 medium aubergine (s)
• 1 medium zucchini
• 4 large spring onions
• 4 giant mushrooms
• 4 sausages (fennel sausage), alternatively country sausage, veal sausage or similar
• 1 package sheep`s cheese, light
• 200 ml broth from e.g., from Knorr bouillon pure delicacy
• 1 cup olive oil
• 1 lemon (s), the juice it
• pepper
• Paprika powder, noble sweet
• Garlic powder
• Sea salt, Mediterranean (spice mix) alternatively sea salt, rosemary, thyme, oregano, basil

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Instructions

1. Wash or clean the vegetables completely and cut into bite-sized pieces, observing the different cooking times. The sweet potatoes are the smallest, the mushrooms the largest, everything else somewhere in between, peppers about 3 x 3 centimeters, etc. Press the sausage meat out of the skin and form small balls out of it.
2. Mix the broth, oil, lemon juice and the spices into a marinade and pour over the cut vegetables, stir in and let it steep for 1 hour. If you don`t have time, you don`t have to do it, it works that way. Then chop the sheep`s cheese into small pieces and mix with the vegetables, then put everything in a large baking dish or on a baking sheet. Place the meatballs in between and sprinkle some of the Mediterranean sea salt over them.
3. Place in the oven at approx. 180 degrees for about 40 - 45 minutes. The best thing to do is take a look every now and then so that nothing slips, because every stove is different. If the sweet potatoes are nice and soft, the dish is good.
4. If you like, you can serve it with a baguette or something similar, for all low-carb and SIS enthusiasts it tastes excellent even without bread.