Roasted Summer Vegetables with Balsamic Vinegar Honey and Cold Feta Cheese Dumpling

*4-6 people vegetables: peppers seeded and cut into quarters, zucchini cut about 1 cm diagonal slices, melanzani cut into 0, 5 cm slices, carrots free from the peel, cut diagonally into 0, 5 cm slices. Trim fennel and also cut into slices of about 0, 5 cm. In a large frying pan, roast all vegetables in enough olive oil, add sage and rosemary, season with salt and pepper. Season zucchini with a tiny bit of curry.

All vegetables, except the melanzani must remain al dente. Remove vegetables from roasting pan and arrange on a platter.

Marinade: make marinade of olive oil, juice of one lemon, balsamic vinegar and slightly warmed honey (then it dissolves better) and salt and pepper and pour over the roasted vegetables form.

Sheep’s cheese knödel: Mix grated jacket potato, curd cheese and coarsely crushed sheep’s cheese, season with fresh pepper. Round off with a dash of olive oil. Carefully form small dumplings and twist in fresh herbs.

Serve: Arrange feta cheese dumplings on top of vegetables, garnish with fresh tomatoes and olives. Serve with crusty white bread.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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