Roasted Chayote with Parmesan – Simple Oven Vegetables with Lemon-Thyme Aroma

Wash chayote, dry it, cut it in half lengthwise, remove the seeds, and slice it into approximately 1 cm thick slices. Leave the skin on.

In a bowl, mix olive oil, sea salt, pepper, thyme, lemon zest, and a pinch of paprika. Add the chayote and mix thoroughly until everything is well seasoned.

olive oil of the Omnia or line it with baking paper. Layer the chayote in the mold like roof tiles.

Bake the Omnia on medium heat for about 30 minutes, until the slices are soft (fork test). Then sprinkle with grated Parmesan or nutritional yeast for serving.

Bake for another 10 minutes until the cheese is golden yellow and slightly crispy.

Let it cool for a few minutes before serving. It tastes especially good warm or lukewarm – for example, as a side dish to grilled vegetables, potatoes, or flatbread.