Autumn Roasted Vegetable Salad with Feta

Wash and clean the vegetables thoroughly. Cut the zucchini in half lengthwise, then slice it. Halve the Hokkaido pumpkin, remove the seeds, and cut it into strips about 1 cm wide. Halve the Brussels sprouts, and cut the bell peppers into quarters.

Preheat the oven to 200 °C. Arrange the vegetables on a baking tray lined with baking paper. Season with salt and pepper, drizzle with olive oil, then bake for 25-30 minutes until tender and slightly browned.

Combine the roasted vegetables with fresh arugula and crumbled feta cheese. Serve with a dip made from sour cream, garlic granules, salt, and pepper.