Spring Onion Vegetables

Preheat the oven to 180 degrees. Spread a little olive oil on an ovenproof dish. Cut the spring onions to a length of about 10 to 13 cm and cut a piece from the root, fill with a peeled clove of garlic and an olive, then place in the oven dish.

Halve the tomatoes and place them with the cut off green onion ends and the remaining olives between the white onions. Drizzle everything with the olive oil and sprinkle with the Mediterranean seasoning mixture. Finely chop the four remaining cloves of garlic and sprinkle over the vegetables. Fry in the oven for about 40 minutes.

Sprinkle the finished vegetables with a little coarse sea salt and serve. We had leftover pork knuckle in beer sauce and dumplings.

The recipe for the spice mix can be found here: Spices: Mixture for Mediterranean oven vegetables