Autumnal Roasted Vegetable Salad with Feta

Thoroughly wash and clean the vegetables. Halve the zucchini lengthwise and cut into slices. Halve the Hokkaido pumpkin, remove the seeds, and cut into strips about 1 cm wide. Halve the Brussels sprouts. Deseed the bell peppers and cut into quarters.

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.

Meanwhile, prepare the dip: Stir the sour cream with garlic powder until smooth and season with a pinch of salt and pepper.