Pumpkin couldn't be more delicious or easier to prepare: in the oven it not only has a perfect consistency, but also the best taste thanks to the Viennese seasoning. You have to try this recipe for oven pumpkin with feta and vegetables.
When autumn arrives in the country it is pumpkin time. One of the simplest and yet most delicious dishes is baked pumpkin with feta and vegetables. This pumpkin recipe is for those who like things quick and easy and proves that sometimes less is more. It's prepared in no time and thanks Viennese spice it tastes simply sensational. It can be eaten as a vegetarian main dish or a delicious side dish with fish and meat. By the way, the recipe is perfect for using up leftover vegetables. Simply swap the ingredients and quantities flexibly. The Viennese seasoning gives it a wonderfully spicy aroma in any composition.
We were really looking forward to fall because we missed the great taste of pumpkin. Here’s to a lovely autumn season.
ORGANIC INGREDIENTS FOR 2 PEOPLE:
250g waxy potatoes (potato)
500g pumpkin (Hokkaido)
2 red onion
1 red pepper
3 tbsp olive oil
3 tbsp Viennese seasoning
1 tbsp lemon juice
Preheat the oven to 190°C top and bottom heat. Wash the potatoes , quarter them and pre-cook them in boiling water for about 10 minutes. Meanwhile, wash the pumpkin , remove the seeds and cut into 0.5cm thick wedges. Also wash the onion , pepper and zucchini and cut into strips.
Mix the prepared vegetables together with olive oil and rosemary needles in an ovenproof dish and put them in the oven for 15 minutes. Meanwhile, mix the Viennese seasoning with lemon juice and crumble the feta. First mix the mixture of Viennese seasoning and lemon juice with the vegetables. Then spread the crumbled feta over the vegetables and place in the oven for another 15 minutes.
The dish is ready when the feta has browned slightly.
The recipe was by Verena Pelikan (c) sweets & lifestyle developed and photographed.