Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 sweet potato (s)
• 2 bell peppers, red and yellow or red and orange
• 1 small onion (s), red or white
• 1 clove garlic
• salt and pepper
• Paprika powder, smoked
• olive oil
• some lemon juice
• 250 g sheep cheese

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Instructions

1. The recipe is enough for 2 people to fill you up. Or as an accompaniment to meat for 4 people.
2. Halve the peppers. Put one red and one yellow half aside.
3. For the baked vegetables, cut the other two pepper halves, aubergine, courgette and sweet potato into cubes or slices or strips.
4. Cover a baking sheet with baking paper and pour a little olive oil over the baking paper, salt and sprinkle with the paprika powder. Add the vegetables, oil again, salt and season with paprika powder.
5. Bake in the oven preheated to 200 ° C top / bottom heat on the middle rack, turning around three times in between.
6. In the meantime, chop the garlic and cut the onion into fine strips. Dice the set aside pepper halves. Dice the sheep cheese and mix everything in a large bowl. Season to taste with oil, garlic, salt, pepper, lemon juice and paprika powder. Put in a cool place and let it steep.
7. When the oven vegetables are ready, let them cool and fold into the raw lettuce. Season again to taste.
8. I mixed garden thyme and small tomatoes into the cold half. But that`s all variable and a matter of taste.