Oven-baked vegetables with fennel and mushrooms

Ingredients for 2 servings:

• 250 g fennel
• 200 g mushrooms
• 1 clove(s) garlic
• 1 onion(s), red
• 1 bell pepper(s), yellow
• 100 g sheep’s cheese
• 1 chili pepper(s)
• 3 sprigs rosemary
• some salt and pepper from the mill
• 2 tbsp olive oil
• n. B. Crema di Balsamic vinegar

Instructions

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

Mediterranean

Clean the fennel and mushrooms. Halve the mushrooms and slice the fennel. Peel the garlic and onion, finely chop the garlic and coarsely chop the onion. Deseed and chop the bell pepper and chili. Dice the feta cheese. Place everything in a baking dish. Season with salt and pepper, drizzle with olive oil, and mix well. Add the rosemary sprigs. Preheat the oven to 200°C (top/bottom heat). Bake the vegetables on the middle rack for about 30 minutes. Depending on the size of the vegetables, a little longer may be required. If you like, drizzle with a little balsamic vinegar before serving.