Spanish-style oven-baked vegetables

Ingredients for 4 servings:

• 3 bell peppers, red and green
• 2 zucchini, ripe
• 500 g mushrooms, white or brown, washed
• 2 cloves garlic, freshly chopped or frozen
• 4 tomatoes
• ½ onion(s), chopped
• 200 g Parmesan, freshly grated
• 150 ml olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 180°C (top/bottom heat) and place the baking sheet on the middle or bottom rack. Wash and chop the vegetables: cut the peppers and tomatoes into eighths, and slice the zucchini and mushrooms. Chop the garlic or let frozen garlic thaw slightly. Pour about a finger’s width of olive oil into a dish (preferably glass). First, spread the zucchini slices evenly on the bottom and season lightly with salt and pepper. Layer the peppers on top, followed by the mushrooms. Finally, add the tomatoes and scatter the garlic and onions evenly over the top. Season lightly with salt and pepper again, and drizzle with a splash of olive oil. Strip the rosemary from the stems and sprinkle it over the dish as well. Place the dish in the oven for 20-30 minutes. Tastes delicious with grilled beef or pork fillet. It’s also a great main course for vegetarians.