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Petersonh11
Roasted vegetables in the oven
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Ingredients
Directions
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Preheat the oven to 190ºC. Cut the peppers twice in length. Remove the seed lists and seeds. Cut the fennel tubers twice in length. Place all cut vegetables in a bowl and pour the olive oil on them. Add the garlic. Mix well together so that all vegetables are covered with a thin layer of oil.
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Spread the vegetables over the baking sheet of the oven or place them side by side in a greased generous refractory dish. Sprinkle with thyme leaves.
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Roast the vegetables in the oven for about 30 minutes. Spoon them after 15 minutes. Sprinkle them with coarse (sea) salt. Serve grilled chicken, lamb chops or leg of lamb.
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Nutrition
225Calories
Sodium0% DV0g
Fat23% DV15g
Protein8% DV4g
Carbs5% DV15g
Fiber0% DV0g
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