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
Crunchy Chayote and Fennel Vegetables from Oven
Crunchy Chayote and Fennel Vegetables from Oven

Instructions

  1. 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.
  2. 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.
  3. Then sprinkle the Parmesan cheese over it and bake for another 5 minutes until the cheese has melted.
  4. The cooking time is a guideline and should be long enough for the vegetables to bite. Therefore check every now and then.
  5. 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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