500 gr carrots
4 medium sweet potatoes
1 butternut squash
1 egg plant
200 g feta
1 red onion
splash of olive oil
1 tbsp ras el hanout (Moroccan spice mix)
A few sprigs of fresh mint
Heat the oven to 200 degrees. Peel the carrots, butternut squash, onion and potatoes and cut into pieces. Place all vegetables (except aubergine) in a large greased baking dish, add a dash of olive oil and toss well. Place the baking dish in the oven for 20 minutes. Meanwhile, cut the eggplant and feta into cubes. Remove the baking dish from the oven and spoon the aubergine and feta cubes through the vegetables. Mix the ras el hanout herbs with a little olive oil and pour this over the vegetables. Add the chopped mint and toss everything well again. Place the baking dish back in the oven for another 12 minutes.
As a side dish it is best to keep this recipe for 6 people, as a main course I would stick to 4 people.
Source: Leukerecepten by leukerecepten-nl.
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