Baked vegetables

Ingredients for 4 servings:

• 1 bulb(s) of fennel
• ½ head of cauliflower
• 1 m.-large zucchini, green
• 6 small tomatoes
• 50 ml olive oil
• some pepper, black
• some salt or herb salt
• some paprika powder, sweet or hot (to taste)
• some garlic
• some nutmeg
• 1 lemon(s) (organic)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with fennel, cauliflower, zucchini and tomatoes

Preheat the oven to approximately 175 degrees Celsius (top/bottom heat). Clean the vegetables. Cook the cauliflower until al dente, then cut into florets. Briefly cook the fennel, then quarter it. Slice the raw zucchini and halve the tomatoes. Arrange the vegetables on a baking sheet lined with baking foil/parchment paper. Drizzle everything with oil. Season with salt and pepper, add garlic and paprika to the zucchini, and nutmeg to the cauliflower. Generously drizzle the fennel with the juice of half a lemon. Slice the remaining lemon and distribute it evenly between the slices. Bake in the oven (second rack from the top) for approximately 20-25 minutes. Serve warm. Goes well with pan-fried meat or vegetarian meatballs.