5 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


  • 3 Tubers Fennel
  • 1 Red peppers
  • 1 Big onion
  • 4 Carrots colorful
  • 0,5 bunch Spring onions
  • Olive oil
  • Salt pepper
  • Thyme, rosemary fresh sprigs
  • Cayenne pepper


  • Clean the fennel and cut lengthways into thin slices or strips. Wash the papriga, cut in half, remove the seeds and cut into bite-sized pieces. Peel and halve the onion and cut into thin strips. Clean the spring onions and cut into rings. Wash and peel the carrots, cut into thin slices.
  • Pluck the leaves from the herbs and finely chop them.
  • Preheat the oven to 200 ° C O / U heat. Grease a baking dish.
  • Put the cut vegetables in a bowl, add the herbs and spices, season well and pour the oil over them. Then mix everything thoroughly. Put everything in the baking dish, put in the preheated oven and bake. After 25 minutes stir / layer everything a bit and after another 20 minutes take the browned vegetables out of the oven. Serve hot e.g. with fish.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Homemade Spelled Noodles with Egg

Spinach Gnocchi with Puristic Tomato Sauce