Summary

Ingredients

• 3 tuber / s fennel
• 2 bell peppers, red and yellow
• 4 onion (s)
• Olive oil, best quality
• Salt and pepper, freshly ground
• 3 sprigs thyme
• 1 sprig rosemary
• some cayenne pepper

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Instructions

1. Clean the fennel, cut lengthways into thin slices. Peel the peppers with the peeler (as best you can, it doesn`t matter if some skin stays on), remove the inside and cut into bite-sized pieces. Peel and halve the onions and cut lengthways into thin strips.
2. Chop the leaves of the thyme and the needles from the rosemary, very finely.
3. Put everything in a sufficiently large ovenproof dish, the vegetables should be a maximum of 3 cm high. Add olive oil, strong salt and pepper, a little cayenne pepper and mix everything thoroughly with your hands. In the oven with 200 ° convection (without preheating), layer everything a little after 25 minutes, take it out after another 20 minutes. The vegetables should be browned. Serve hot or lukewarm.
4. Goes well with fish or lamb chops, but can also be eaten as a vegetarian dish with a little white bread, but then it is only enough for two.