Summary

Ingredients

• 1 sweet potato (s)
• 3 potato (s)
• 3 clove (s) garlic
• 3 onion (s)
• 1 eggplant (s)
• 3 sprig rosemary
• 1 small Glass tomato (s), dried in oil
• 2 small Can (s) beans, white
• 2 carrot (s)
• 2 packs feta cheese or feta cheese, 00 g each
• 1 small Glass artichoke (s), approx. 65 g
• 1 red pepper (s)
• 2 packs tofu, approx. 00 g each
• 1 small Glass hot peppers, approx. 00 - 70 g, heat to taste
• 12 mushrooms
• salt and pepper
• herbs Provence
• olive oil
• 4 baguette (s) with herbs, possibly additional

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Instructions

1. The specified amount makes a large portion. Any vegetables that don`t fit on the tray can be kept in a bowl in the refrigerator for a few days and then eaten again later.
2. Preheat the oven to 225 ° C top / bottom heat.
3. Spread the rosemary sprigs on the baking sheet lined with baking paper. Quarter the onions and take apart the onion slices. Cut the eggplant into 1 cm thick slices. Cut the carrots, potatoes and sweet potatoes into 0.5 cm thick slices. Cut the bell pepper into small pieces. Quarter the mushrooms. Cut the tofu into 1 cm cubes.
4. Drain the vegetables and beans from the glasses in a sieve and place them on the baking tray as well. Crumble the feta cheese into small pieces and spread over the vegetables. Press the garlic over the vegetables with a garlic press and also put the residue in the press on the baking tray. Season the vegetables sufficiently with salt, pepper and herbs of Provence, moisten with olive oil (for this amount you need approx. 100 - 200 ml).
5. Bake everything in the preheated oven for about 30 minutes on the middle shelf. Mix the oven vegetables 1-2 times. Careful: The rosemary and the pickled tomatoes should not be on top of the baking sheet, as they will darken quickly.
6. Optionally, you can also put a herbal baguette in the oven for the last 10 minutes of the baking time.
7. A dry red wine goes well with the oven vegetables.