Roasted vegetables and feta

Ingredients (for 6 people): 4 carrots 2 sweet potatoes 2 zucchinis 1 eggplant 1 leek 1 fresh fennel 20 - 30 cherry tomatoes in grape 1 feta cheese box 3 shallots 6 garlic cloves 4 branches of fresh thyme 4 bay leaves Fennel seeds 4 bird’s eye chilies Salt of Guérande Pepper Olive oil

Preheat your oven four to 200°C, “rotating heat” position. On the baking rack of your oven, place 2 baking paper sleeves in order to cover all the rack.

Wash all the vegetables. Then peel the carrots and the sweet potatoes. Cut the carrots, the sweet potatoes, the zucchinis, and the eggplant in sticks of 5 - 6 cm long by 1 cm width. Finely slice the fennel and the leek (in sticks also!).
Nicely place the vegetables on the baking rack starting with the carrots, followed by sweet potatoes, eggplant, zucchinis, fennel and finally the leek.
Slice the shallots, scatter all on the vegetables.
Place the garlic cloves between the vegetables, and also the bird’s eye chilies and the bay leaves.

Spray with olive oil.
Place the cherry tomatoes on the top. Add pepper, salt and fennel seeds.

Bake for approximately 20 - 30 minutes and activate the « grill » position for few minutes to have it “burned” a little bit.
Before serving, place feta cheese on all the vegetables, add a dash of olive oil

Serve.