Backed Vegetables

Summary

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)

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Instructions

1. Preheat the oven to approx. 175 degrees (top / bottom heat).
2. 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,
3. 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.
4. Bake in the oven (2nd shelf from the top) for about 20-25 minutes. Serve warm.
5. Goes well with pan-fried meat or vegetarian meatballs.