Summary

Ingredients

• 2 small zucchini
• 2 beefsteak tomatoes or tomatoes
• 2 red pepper (s)
• 2 bell peppers, yellow
• 1 tuber fennel, large
• 1 onion (s)

For the sauce:

• 2 tablespoon lemon juice
• 4 tablespoon olive oil, good
• 2 cloves garlic
• salt and pepper
• Herbs Provence dried (or a mixture fresh)

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Instructions

1. Clean and wash all vegetables one after the other and cut into bite-sized slices or pieces. Layer one behind the other nicely in rows in a refractory tin. Salt and pepper well.
2. Stir together the sauce ingredients and season to taste, (do vary with other herbs, chilli, seasoning oil ) and pour over the layered vegetables.
3. Bake in the oven preheated to 180 ° for approx. 40 - 45 minutes.
4. Serve with fresh bread.
5. Also a nice accompaniment to grilled dishes or pan-fried foods. Can be served cold or warm.