Roasted vegetables in the oven

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.