John Myers
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Mediterranean Oven Vegetables 2
The perfect mediterranean oven vegetables 2 recipe with a picture and simple step-by-step instructions.
- 2 Pointed peppers green
- 3 Spring onions fresh
- 1 Fresh tomato
- 6 Garlic cloves
- 13 green Pickled olives, pitted
For the seasoning mix:
- 1 teaspoon Dried rosemary
- 0,5 teaspoon Fennel seeds
- 0,5 teaspoon Coriander grains
- 2 Chopped up bay leaves
- 0,5 teaspoon Chilli flakes
- 0,5 teaspoon Smoked salt
Aside from that:
- 3 tablespoon Extra virgin olive oil
- 2 Fresh thyme sprigs
- 2 Rosemary sprigs fresh
- Put all the ingredients for the seasoning mixture in a blender and chop until everything is evenly chopped. You need 1 teaspoon of this mixture, keep the rest in a spice container until you use it again.
- Preheat the oven to 200 degrees. Drizzle a little oil on an ovenproof dish. Put the peppers in the whole, remove the hard central wedge from the tomatoes and place them cut into four parts with the peppers.
- Cut a piece in the middle of the spring onions and also place them in the oven dish. Use a peeled clove of garlic and an olive to spread the cut of the onions slightly apart.
- Spread the remaining garlic and olives in the tin, drizzle everything with the olive oil and sprinkle with a teaspoon of the seasoning mixture. Place the fresh herb sprigs on top and let the vegetables stew in the oven for about 30 minutes, covered.
- Before serving, sprinkle with coarse sea salt. Lamb chops and slices of fresh baguette go well with it.
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