Baked vegetables with herb oil

Light and tasty, baked fennel, carrots and leeks, flavoured with herb oil and served with crumbled feta, become an exquisitely appetizing dish.

Ingredients

Main course For 4 people

2 fennel, approx. 500 g

500 g of carrots

2 leeks, approx. 700 g

1 l of olive oil

salt

pepper

50 g of walnuts

30 g of parsley

1 sprig of mint

½ lemon

1 clove of garlic

200 g of feta

How to proceed

Preparation:

approx. 20 minutes

Cooking in the oven:

approx. 40 minutes

Total time:

1 h

Preheat the oven to 200 ° C. Cut the fennel in quarters. Halve the carrots lengthwise. Remove the outermost leaves of the leeks and cut them into 2 cm pieces. In a bowl, mix the vegetables with a little oil. Season with salt and pepper. Spread out on a baking sheet lined with baking paper. Bake in the oven for approx. 40 minutes, until the vegetables are cooked.

Coarsely chop the walnuts. For the herb oil, very finely chop the parsley and mint and mix the mince with the remaining oil. Add the grated lemon zest and crushed garlic.

Before serving, brush the vegetables with herb oil. Crumble the feta and spread it over the vegetables with the walnuts. Serve the remaining herb oil separately. You may be interested to read about the rice puddings recipe/ salmon salad with avocado recipe/ Chilly egg soup recipe.