Plank with grilled vegetables, feta and pomegranate seeds

Name: plank with grilled vegetables, feta and pomegranate seeds
Total time: 40 min
Yield: 4
Ingredients: 2 eggplant; 2 zucchini; 2 red pointed pepper; 1 yellow bell pepper; 400 gram cocktail stoma tomatoes; 4 tablespoon olive oil; 1.5 tablespoon ras el hanout; 1 juice of lemon; 400 gram Greek feta; 1 tray pomegranate seed; 185 gram hummus salad

Ingredients

Directions

Preheat the oven to 220 ° C. Cut the aubergines lengthwise in quarters and the courgettes in slices of 2 cm thick. Cut all peppers into quarters and remove the seed lists.
Cross the tomatoes on the convex side. Mix the olive oil with ras el hanout and a little salt, brush all the vegetables around with this oil mixture.
Place the tomatoes with the convex side up on the baking sheet and place the pieces of pepper in between. Put the baking sheet in the oven and roast the tomatoes and paprika in 20-25 minutes. Turn the pieces of pepper occasionally.
Roast the aubergine and zucchini pieces in a hot grill pan until they are al dente and have nice brown stripes. Place the cooked pieces in a deep plate and sprinkle lemon juice over them.
Crumble the feta. Spread all the vegetables over the board and sprinkle the pieces of feta and the pomegranate seeds over it. Scoop the hummus into bowls and place them between the vegetables on the shelf. Nice with focaccia.