Autumn Vegetable Salad with Feta

Wash and clean the vegetables. Halve the zucchini lengthwise and cut into slices. Halve the Hokkaido pumpkin, remove the seeds, and cut into wedges about 1 cm wide. Halve the Brussels sprouts. Core the bell peppers and cut into quarters or bite-sized pieces.

Preheat the oven to 200 °C top/bottom heat. Spread the prepared vegetables on a baking sheet lined with parchment paper. Season with salt and pepper, drizzle with olive oil, and roast in the oven for about 25–30 minutes until cooked through and lightly browned.

Let the roasted vegetables cool briefly, then mix with the fresh arugula and crumbled feta. For the dip, stir the sour cream with the garlic powder until smooth and season with salt and pepper. Serve the salad together with the dip.