Summary

Ingredients

• 3 bell pepper (s), red, yellow, green
• 2 zucchini
• 2 onions)
• 4 tomato (s)
• 1 tablespoon Herbs Provence (dried) or fresh herbs
• 1 tablespoon olive oil
• 100 ml water
• salt

Print Recipe Pin Recipe

Instructions

1. Wash and clean the peppers, zucchini and tomatoes, peel and wash the onions. Cut the bell pepper and zucchini into pieces as desired. Quarter or eighth of tomatoes and onions, depending on their size.
2. Put the vegetables in an oven dish with the herbs, olive oil and water, season with salt and stir. Cover the tin in the preheated oven and cook at 160 degrees for 40 minutes. Finally remove the lid and cook for another 5 minutes.
3. It goes much faster at high heat, but vegetables are sensitive and lose many vitamins and herbs burn very quickly at high heat, so cook covered on low heat. Goes very well with steak or meatballs.