Crunchy Chayote and Fennel Vegetables from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chayote (s)
- 1 fennel
- 1 chilli pepper (s)
- 1 clove garlic, roughly chopped
- 3 tablespoon olive oil
- pepper
- sea-salt
- Paprika powder
- sugar
- 3 sprigs thyme
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Quarter, core and peel the chayote. Then cut into strips approx. 1.5-2 cm thick. Wash the fennel, cut in half, cut out the brown areas, remove the stalk and cut everything into strips approx. 1-2 cm thick. Wash, halve, core and roughly chop the chilli pepper.
- Put the vegetables with the spices, garlic and olive oil in a freezer bag and shake well. Then put everything in a greased casserole dish and place in the oven at 230 degrees for about 20-25 minutes on the middle rack. Turn the vegetables 1-2 times in between.
- Then sprinkle the Parmesan cheese over it and bake for another 5 minutes until the cheese has melted.
- The cooking time is a guideline and should be long enough for the vegetables to bite. Therefore check every now and then.
- The vegetables are sufficient as a side dish for 4 people. As a main meal, e.g., with rice or baguette, it is enough for 2 people.
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