Crispy chayote and fennel vegetables from the oven

Ingredients for 4 servings:

• 1 chayote(s)
• 1 fennel
• 1 chili pepper(s)
• 1 clove(s) garlic, coarsely chopped
• 3 tbsp olive oil
• pepper
• Sea salt
• Paprika powder
• Sugar
• 3 sprigs of thyme
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Quarter, deseed, and peel the chayote. Then cut into 1.5-2 cm thick strips. Wash the fennel, halve it, cut out any brown bits, remove the stalk, and cut everything into 1-2 cm thick strips. Wash the chili pepper, halve it, deseed it, and roughly chop it. Place the vegetables in a freezer bag with the spices, garlic, and olive oil and shake well. Then put everything in a greased baking dish and bake in the oven on the middle rack at 230 degrees Celsius for 20-25 minutes. Turn the vegetables over once or twice during the cooking time. Sprinkle with Parmesan cheese and bake for another 5 minutes, until the cheese is melted. The cooking time is approximate and should be long enough for the vegetables to still have a bite, so check frequently. The vegetables are enough as a side dish for 4 people. As a main meal, e.g. B. with rice or baguette, it is enough for 2 people.