Summary

Ingredients

• 4 bell pepper (s), red, yellow, green, orange
• 2 zucchini
• 4 carrot (s)
• 2 vegetable onion (s)
• olive oil
• 4 garlic clove (s)
• 75 g pine nuts
• 400 g feta cheese
• 2 glasses pesto rosso
• salt and pepper
• Oregano, fresher
• Chilli powder

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Instructions

1. Cut the peppers, zucchini, carrots and onions into bite-sized pieces and mix with a little olive oil. Place on a baking sheet and bake at 220 ° C for about 30 minutes. Mix the whole thing up a little every now and then.
2. Cut the garlic cloves into half slices and place on the baking tray with the vegetables, bake for another 10 minutes. Mix the vegetables with the pesto rosso in a bowl.
3. Lightly toast the pine nuts in a pan without fat and add to the vegetables. Cut the feta cheese into cubes and after the vegetables have cooled, add them as well. Season with a little salt, pepper and chilli. Pluck the oregano leaves from the stems and add to the salad.
4. The information relates to a gas oven. At the end I switched on the grill briefly. If you have a different oven, please take this into account when preparing it. Always check so that the vegetables don`t burn!