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)
Backed Vegetables
Backed Vegetables

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.

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