Baked vegetables from Provence

168 0

25 minutes

1.: Core 1 red and 1 yellow bell pepper and cut into 1-2 cm thick strips. Cut the zucchini into thick slices. Cut the fennel bulb into fine wedges, put the fennel greens aside.
2.: Cut the garlic cloves into slices and mix with the vegetables and fennel seeds in a bowl with olive oil. Season with salt and pepper vigorously.
3.: Spread the vegetable mixture on a baking sheet lined with baking paper. Bake in the preheated oven at 220 degrees (gas 3-4 convection not recommended) on the 2nd rack from the bottom for 15 minutes.
4.: Drizzle with vinegar while it is still hot and allow to cool. Finely chop the fennel greens and mix with the vegetables with the olives. Possibly. to taste again. Toasted baguette goes well with it.