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Recipe Backstar
Vegetables «Al forno»
ingredients
- 1/2 celery bulb
- 1 aubergine
- 1 small cauliflower
- 2 courgettes
- 2 sweet potatoes
- 10-12 cherry tomatoes
- 2 red chillies
- 1 lemon
- 4 sprigs oregano
- 1 garlic bulb
- 2 large shallots
- 2 EL lemon olive oil
- 100 g feta cheese
- salt, coarsely ground pepper
Preparation
1Line a rather shallow baking tin with Backstar XL.
2Preheat the oven to 220 °C fan oven.
3Then peel the celery root and cut it into large pieces.
4Wash and peel the sweet potatoes well.
5Cut the courgette into rings and the aubergine into medium-sized pieces.
6Peel and quarter the shallots.
7Halve the unpeeled garlic bulb.
8Spread the chopped vegetables, cherry tomatoes and cauliflower florets on the Backstar XL
9Cut the chilli into rings and sprinkle the oregano sprigs over the vegetables.
10Quarter the lemon and place on top of the vegetables.
11Drizzle everything with lemon olive oil and sprinkle with coarse salt and pepper.
12Cover the baking tray with aluminium foil and bake in the oven for about 35 minutes.
13After 35 minutes, crumble the feta cheese and sprinkle over the vegetables.
14Set the oven to top heat and bake the vegetables without the aluminium foil for another 15 minutes.
15Squeeze the juice of the baked lemon over the vegetables and serve immediately.