Vegetable pan with fennel

Ingredients for 4 servings:

• 4 tomatoes
• 2 large onions, red or vegetable onions
• 2 m.-large zucchini
• 400 g mushrooms
• 200 g sugar snap peas
• 600 g jacket potatoes, small, boiled
• 2 bell peppers
• 1 large fennel bulb(s) or 2 small ones
• salt and pepper
• Paprika powder
• Thyme
• rosemary
• Garlic, fresh
• Olive oil, good
• possibly vegetables of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian main course or as a side dish to meat, fish, for grilling…

Peel the boiled potatoes and halve them, depending on their size. Clean the vegetables, cut the peppers into strips, the zucchini into slices, the onions into rings, the mushrooms into halves or quarters, depending on their size, the tomatoes into eighths, the sugar snap peas into diamond shapes, etc. Place the vegetables and potatoes in a large casserole dish. Add olive oil and season with salt, pepper, paprika, thyme, rosemary, and garlic, and mix well. Place the casserole dish in the preheated oven at 180-200°C (top/bottom heat) for about 30-40 minutes, depending on the vegetables and the desired degree of doneness/browning. Sour cream or tzatziki tastes very good with it. Tip: If you don’t like thyme and rosemary, you can leave out the herbs. It will still taste delicious.