Backed Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tuber fennel
- 0.5 ½ head cauliflower
- 1 medium zucchini, green
- 6 small tomato (s)
- 50 ml olive oil
- some black pepper
- some salt or herbal salt
- some paprika powder, noble sweet or spicy (to taste)
- some garlic
- some nutmeg
- 1 lemon (organic)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 175 degrees (top / bottom heat).
- Clean the vegetables. Pre-cook the cauliflower until al dente, then cut into florets. Also briefly pre-cook the fennel, then quarter. Cut the zucchini raw into slices, halve the tomatoes,
- Spread the vegetables on a baking sheet lined with baking foil / parchment paper. Drizzle everything with oil. Season with salt and pepper, the zucchini with garlic and paprika, the cauliflower with nutmeg. Drizzle the fennel generously with the juice of half a lemon. Cut the rest of the lemon into slices and distribute evenly between them.
- Bake in the oven (2nd shelf from the top) for about 20-25 minutes. Serve warm.
- Goes well with pan-fried meat or vegetarian meatballs.
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