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INGREDIENTS
- 1 small zucchini
- ½ small Hokkaido pumpkin
- 250 g Brussels sprouts
- 1 red bell pepper
- 1 yellow bell pepper
- 250 g cherry tomatoes
- 100 g arugula
- 100 g feta cheese
- 1 tablespoon olive oil
- Salt
- Pepper
INGREDIENTS FOR THE DIP
- 100 g sour cream
- ½ teaspoon granulated garlic
INSTRUCTIONS
- 1Wash and clean the vegetables. Cut the zucchini lengthwise and slice it. Halve the pumpkin, remove the seeds, and cut it into 1 cm wide strips. Halve the Brussels sprouts. Cut the peppers into quarters.
- 2Preheat the oven to 200 °C. Arrange the vegetables on a baking sheet lined with parchment paper. Season with salt, ground pepper, drizzle with olive oil, and bake for 25 - 30 minutes.
- 3Mix the roasted vegetables with arugula and crumbled feta cheese. Serve with a dip made from sour cream, granulated garlic, salt, and ground pepper.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!