Baked fennel vegetables

Ingredients for 4 servings:

• 3 bulbs of fennel
• 2 bell peppers, red and yellow
• 4 onions
• Olive oil, best quality
• Salt and pepper, freshly ground
• 3 sprigs of thyme
• 1 sprig(s) rosemary
• some cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with peppers and onions

Clean the fennel and cut it lengthwise into thin slices. Peel the bell peppers with a vegetable peeler (as best as you can; it’s okay if some skin remains), remove the core, and cut into bite-sized pieces. Peel the onions, halve them, and cut them lengthwise into thin strips. Strip the leaves from the thyme and the needles from the rosemary, and chop very finely. Place everything in a sufficiently large ovenproof dish; the vegetables should be no more than 3 cm deep. Add olive oil, plenty of salt and pepper, a little cayenne pepper, and mix everything thoroughly with your hands. Place in the oven at 200°C (convection oven) (do not preheat). After 25 minutes, rearrange everything a little, and remove after another 20 minutes. The vegetables should be golden brown. Serve hot or lukewarm. This goes well with fish or lamb chops, but can also be eaten as a vegetarian dish with some white bread, although this will only serve two.