Filter
Reset
Sort ByRelevance
Petersonh11
Roasted vegetables in the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
40 minSide dishpotatoes, boiled beets, sunflower oil, red curry paste, bunch onions,roasted vegetables with red curry paste
-
25 minSide dishcelery, Red onions, oyster mushrooms, oil, pepper, Danish blue,vegetable package with bluefin cheese
-
20 minSide dishlemons, black pepper, salmon fillet, olive oil mild, cucumber, pickles, chives,pepper salmon
-
40 minSide dishpuff pastry, green pesto tapenade, tomato, oregano, olive oil,puff pastry with tomato
Nutrition
225Calories
Sodium0% DV0g
Fat23% DV15g
Protein8% DV4g
Carbs5% DV15g
Fiber0% DV0g
Loved it