John Myers
Colorful Autumn Vegetables Braised in Oven
The perfect colorful autumn vegetables braised in oven recipe with a picture and simple step-by-step instructions.
- 4 size Carrots
- 1 Savoy cabbage fresh
- 1 Hokkaido pumpkin
- 1 Paprika
- 1 Can Skinned tomatoes
- 1 Toes Garlic
- 2 size Onions
- Fresh oregano
- 1 Marjoram
- Pepper from the grinder
- Seasoned Salt
- Red wine to extinguish
- Some vegetable or chicken broth
- A relatively simple dish for cold autumn days that tastes delicious and is suitable as a main course with polenta or rice as a side dish, but also tastes great with game beef and pork. The preparation is very simple – everything is chopped up – about the same size because of the cooking time – in a Römertopf or a casserole dish, add the seasoning, 1 can of tomatoes and the broth and simmer in the oven at approx. 180 ° for 40-45 minutes. After 20 minutes, add a little wine. Enjoy your meal ! 🙂
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