Summary

Ingredients

• 5 tablespoon olive oil
• 500 g potato (s), small, waxy ones
• 200 g onion (s), small
• 1 bunch thyme
• 50 g sunflower seeds
• 1 tablespoon black cumin
• 1 teaspoon sea salt, coarse
• Pepper, coarsely crushed black
• 2 red pepper (s)
• 1 eggplant (s)
• 2 zucchini
• 300 g tomato (s), small
• 1 bunch garlic (chives)
• 1 teaspoon pepper - grains, pink
• 300 g oat cream cheese
• 8 tablespoon milk
• Salt and pepper, whiter

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Instructions

1. Line a baking sheet with parchment paper and spread 1 tablespoon of oil on it. Wash the potatoes, cut in half lengthways with the peel, place them on the tray with the cut surface facing down. Peel the onions and quarter them lengthways. Add to the potatoes.
2. Cook the potatoes and onions in the preheated oven at 200 degrees (gas 3, convection not recommended) on the 2nd shelf from the bottom for 15 minutes.
3. In the meantime, pluck the thyme leaves and roughly chop the sunflower seeds. Mix both with black cumin, sea salt and pepper.
4. Quarter and core the paprika and cut into 2 cm wide pieces. Clean the aubergine and zucchini, cut in half lengthways and cut into 1 cm thick slices. Place eggplant slices directly on the baking sheet. Spread the peppers and zucchini on top and sprinkle with half of the thyme core mixture. Drizzle 2 tablespoons of oil over it. Cook in the oven for another 15 minutes.
5. Halve tomatoes crosswise. Turn the vegetables over and place the tomatoes in between. Spread the rest of the thyme kernel mixture and oil over the top. Cook for another 15 minutes.
6. Cut the garlic chives into small pieces, coarsely chop the pink pepper. Mix the cream cheese with the milk. Fold in the chives and pepper, season with salt and season with white pepper. Serve with the oven vegetables.
7. It`s one of my all-time favorite recipes! Goes well without black cumin. I also often take thyme freeze-dried / dried. Goat cream cheese is also available ready-made with herbs, so you can save yourself the garlic chives.