Pan-fried Vegetables with Fennel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s)
- 2 large onion (s), red or green onions
- 2 zucchini
- 400 g mushrooms
- 200 g suar snap peas
- 600 g jacket potato (s), small, boiled
- 2 bell pepper (s)
- 1 large fennel bulb (s) or 2 small ones
- salt and pepper
- Paprika powder
- thyme
- rosemary
- Garlic, fresher
- Olive oil, good
- possibly vegetables your choice
Print Recipe
Pin Recipe Instructions
- Peel off the peel from the boiled jacket potatoes and, depending on the size, cut in half.
- Clean the vegetables, cut peppers in strips, zucchini in slices, onions in rings, mushrooms, depending on size, cut in half or quarters, cut tomatoes into eighths, cut sugar snap peas into rhombuses, etc.
- Put the vegetables together with the potatoes in a large baking dish. Add olive oil and season with salt, pepper, paprika, thyme, rosemary and garlic, mix well.
- Put the casserole dish in the preheated oven at about 180 - 200 ° C top / bottom heat for about 30 - 40 minutes, depending on the vegetables and the desired degree of cooking / browning.
- Sour cream or tzatziki taste very good with it.
- Tip: If you don`t like thyme and rosemary, you can leave out the herbs. It still tastes very tasty.
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