Oven-baked vegetables with herbs of Provence

Ingredients for 4 servings:

• 500 g potatoes
• 500 g sweet potatoes
• 2 m.-large carrot(s)
• 2 m.-large parsnip(s)
• 2 m.-sized onion(s)
• 1 large bell pepper(s)
• 1 tbsp, heaped herbs de Provence
• 1 tsp, heaped salt and pepper
• 3 garlic cloves
• 4 tbsp olive oil
• 2 rosemary sprigs
• possibly feta cheese or vegan substitute

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and delicious

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Peel the potatoes, sweet potatoes, carrots, and parsnips and cut into bite-sized pieces. Cut the bell pepper into slightly larger pieces. Peel the onions and slice them thickly. Place the vegetables in a large baking dish. Crush or finely chop the garlic and sprinkle it over the vegetables along with the herbs de Provence, salt, and pepper. Add the olive oil and mix well. Arrange the rosemary sprigs on top. Place the dish in the hot oven. After 15 minutes, mix well and cover with aluminum foil. Remove this foil about 10-15 minutes before the end of the baking time to allow the vegetables to brown slightly. Mix again and add the feta cheese, if desired. Depending on the size of the pieces, the oven, or the desired consistency, the baking time can vary from 40 minutes to 1 hour.