Colorful Oven Vegetables

For the colorful oven vegetables, preheat the oven to 200°. Peel or wash and clean the vegetables. Cut the eggplants and (sweet) potatoes into 2-3 cm pieces, the carrots into 1 cm thick slices. Peel and halve the onions and cut into 1 cm wide wedges.

Cut halloumi into bite-sized cubes, olives into coarse pieces. Coarsely chop walnuts. Mix all spices, salt and sesame seeds in a small bowl. 2 Spread the vegetables and onions on a deep baking sheet. Drizzle olive oil and honey over them and sprinkle spice mixture on top. Mix everything very well (preferably with your hands) until the vegetables are evenly coated with the spices.

Roast in the oven (center) for a total of 35-40 minutes until the vegetables are cooked. Stir occasionally and add walnuts and olives after about 25 min. After another 5 min, turn on the grill function, turn up the temperature to 240° and spread the halloumi over the vegetables for the last few minutes. Then don’t let it out of your sight so nothing burns.

For the tzatziki, wash and clean the cucumber, cut in half lengthwise and scrape out the seeds with a teaspoon. Grate the cucumber not too coarsely into a bowl (for a thick creamy consistency of the tzatziki, pour off the cucumber water, if you like it more liquid, use it as well).

Rinse the dill, shake dry and finely chop the tops. Add to the bowl with the yogurt. Peel the garlic cloves and

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