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.