Italian Roasted Vegetables

Ingredients

• 1 fennel bulb
• 1 red bell pepper
• 1 orange bell pepper
• 2 carrots
• 2 red onions
• 3 tbsp olive oil
• Salt
• Pepper
• 2 sprigs Basil
• 2 sprigs oregano
• 4 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, clean, halve and remove the core of the fennel. Set aside the fennel greens.

2. 2.

   Quarter the bell peppers, remove the seeds and wash them.

3. 3.

   Wash, peel and slice the carrots into 5 mm thick slices.

4. 4.

   Peel the onions.

5. 5.

   Halve the onions and cut them into wedges.

6. 6.

   Mix the vegetables in a bowl with olive oil and season with salt and pepper.

7. 7.

   Place the vegetables on a baking sheet. Bake in a preheated oven at 200 °C (180 °C fan, Gas: Mark 3) on the middle rack for about 25 minutes, turning once or twice.

8. 8.

   Meanwhile, wash and dry the fennel greens, basil and oregano. Pluck the leaves and finely chop them.

9. 9.

   5 minutes before the end of the cooking time, deglaze the vegetables with vinegar.

10. 10.

    Remove the vegetables from the oven, let them cool slightly and sprinkle with the herbs. Serve the Italian roasted vegetables lukewarm.