Eat your vegetables, boys & girls :)
Why? Well.. because they can be very tasty.

Morning, everyfur...  Ghosty writing again.
And today I have an easy and yummy vegetable recipe for you. Or well.. two, actually.
Mediterranean style oven-roasted vegetables with fresh herbs and Feta cheese with a side of sweet potato puree.
I prepared the puree first, then just put it aside and shortly before the vegetables were ready, I reheated it.
Here we go...

Ingredients:
(serves 2-3 depending on your appetite)

For the puree:
- 5 sweet potatoes
- milk
- butter
- salt, pepper, nutmeg, Baharat (or other spices to your taste)

For the oven-roasted vegetables:
- vegetables... d'uh.
Naw, joking aside you can use almost any vegetables you like in any mixing ratio you like. Leave out what you don't like, substitute it with something you like.
But I used:
- 2 red bellpeppers
- 2 small Zucchini (courgette)
- 2-3 carrots
- olives (black or green)
- a good handful of broccoli florets
- 1 red onion
- 3 garlic cloves
- a handful of cherry - or grape tomatoes (I had a can of peeled grape tomatoes, very aromatic ... because canned tomatoes are fully riped)
- 4 big chestnut mushrooms
- fresh Mediterranean herbs (basil, oregano, thyme)
- Feta cheese (the real stuff, made from sheep's milk)
- Olive oil
- salt, pepper, spices to your taste

Preparation:

Puree:
Peel sweet potatoes, cut them into big chunks, shortly rinse them and cook them in plenty of salted water until soft.
Use a potato ricer, or potato masher to reduce to small pieces. Heat up milk and bit of butter, add it to the sweet potato and work it into a puree.
Make it as fine as you like. Season to your taste with salt, pepper, nutmeg and spices.
Set it aside for later, then reheat it. Careful not to burn it.

Rosted Vegetables:
Make some preparations. It will make your job easier if you just got everything ready to use.
Wash and peel vegetables, then cut everything into pieces. Chunks, thick slices, florets. Don't make the pieces to small or they will get too soft and will turn into mush.
You can either leave the garlic as it is after peeling and remove it later, cut it up completely and use it or just chop part of it. Depends on how much garlic taste you want.
Cut the Feta cheese into cubes. Wash and dry the herbs and chop them shortly before you need them
Preheat your oven to 250°C, use recirculating heat if you have, but it works just fine without.
A deep baking tray would be ideal now.
Sprinkle some olive oil (or olive oil and a bit of butter) on the hot baking tray and spread it out evenly with a brush.
Now add your vegetables, starting with the hardest vegetables that will take the longest time to get soft.
In my case, that were the carrots. Mix them a bit so they get coated with some of the oil on the baking tray. Add more oil later if you need. Let it roast a bit, then then add the onion, then bellpepper, garlic, zucchini, broccoli, mushrooms, tomatoes and Feta. Always mix a bit, so the veggies won't burn and the added veggies will be coated with a little oil.
When the vegetables have reached the desired softness, add fresh herbs and season to your taste.

Serve with your sweet potato puree, sprinkle some more fresh herbs on top and enjoy