Roasted pumpkin vegetables bowl

• Hokkaido Pumpkin 260 g
• Zucchini ohne Nährwert 0.5 Stk
• Paprika, rot ohne Nährwert 1 Stk
• Rote Zwiebel ohne Nährwert 1 Stk
• Kichererbsen 125 g
• Cherrytomaten 100 g
• Feta 42 g
• Olivenöl ohne Nährwert 10 ml
• Salz ohne Nährwert 0.8 TL
• Pfeffer, schwarz ohne Nährwert 0.3 TL
• Oregano ohne Nährwert 1 TL
• Paprika edelsüß ohne Nährwert 1 TL
• Knoblauchpulver ohne Nährwert 0.5 TL
• Hüttenkäse 250 g

9 Zutaten lassen sich nicht in Gramm umrechnen und sind in den Nährwerten oben nicht enthalten.

Zubereitung

1. 1

   Preheat & Chop: Preheat your oven to 200°C (390°F) convection/fan. Chop the Hokkaido pumpkin into bite-sized (~2 cm) cubes. Slice the zucchini, peppers, and red onions into uniform pieces.

2. 2

   Season & Marinate: In a bowl, mix the 1.5 tbsp olive oil with all spices (salt, pepper, sweet paprika, Italian seasoning, garlic powder). Add the cut vegetables and drained chickpeas, tossing well until evenly coated.

3. 3

   Roast: Spread the mixture onto a large baking sheet lined with baking paper. Roast for 20 minutes, tossing halfway through for even caramelization.

4. 4

   Add Feta: Crumble the 42 g feta over the vegetables and bake for another 8–10 minutes until soft and lightly browned.

5. 5

   Plate & Serve: Transfer half of the roasted vegetable tray onto your oval serving plate. Top with the full 250 g of cold cottage cheese right in the center and serve immediately!