This recipe comes from Nicole Stich's cookbook "Reisehunger" and is so easy that absolutely anyone can do it.
Because the vegetables under all the spices and honey almost don't look like vegetables at all and also taste quite unusual (but very, very tasty), you can use them - hidden under extra cheese - to outwit even those who hate vegetables.
Catherine Hummel
Editor in the "Life" department of the Frankfurter Allgemeine Sunday newspaper.
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And of course you can also vary the types of vegetables, for example by mixing in a few leftovers.
At home, the ready-made spice-sesame mixture for cooking three or four times is always prepared in a small tupper, because we prepare the dish so often.
For four persons:
300 grams of eggplant
300 grams of potatoes
300 grams of sweet potatoes
300 grams of carrots
300 grams of red onions
200g feta or halloumi
1 handful of pitted black olives
75 g walnuts or broken walnuts
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon powder
½ tsp chili powder or flakes
2 tsp white sesame seeds
4 tbsp olive oil
1 tbsp honey
For the tzatziki:
1 cucumber
½ bunch of dill
500 grams of yoghurt
2 cloves of garlic
2-3 tbsp lemon juice
2 tbsp olive oil, pepper
Preparation: Preheat the oven to 200 degrees top and bottom heat.
Clean the vegetables and cut into 2-3 cm pieces - the onions into wedges.
dice cheese.
Roughly chop the walnuts.
Mix spices with sesame seeds and 1 tsp salt in a small bowl.
Spread vegetables and onions on a baking sheet and mix with olive oil, honey and spices.
Roast in the oven (centre) for 35-40 minutes.
After 25 minutes add walnuts and olives, after another 5 minutes switch on the grill function, turn up the temperature to 240 degrees and add the cheese for the last 5 minutes.
For the tzatziki, peel the cucumber, cut in half lengthways and scrape out the seeds.
Then grate the cucumber and drain off the excess cucumber water.
Mix with yoghurt, chopped dill, pressed garlic, lemon juice, olive oil, salt and pepper and chill.