Oven‑Baked Vegetable Packets

Ingredients

• 250 g tomatoes
• 1 bulb fennel
• 1 Zucchini
• 1 Carrot
• 1 yellow bell pepper
• 125 g mushrooms
• 10 g mixed herbs (0.5 bunch)
• 1 tbsp Olive Oil
• Salt
• Pepper
• also: parchment paper

Instructions

1. 1.

   Wash the vegetables. Briefly blanch the tomatoes in boiling water, remove, rinse cold and peel off the skins. Quarter the tomatoes and remove the seeds.

2. 2.

   Clean the fennel and cut into fine strips. Peel the zucchini and slice thinly. Peel the carrot and cut into fine strips. Halve the bell pepper, deseed it and cut into strips.

3. 3.

   Clean the mushrooms and slice them. Wash the herbs, dry and shake off excess water, then finely chop them.

4. 4.

   Brush four pieces of parchment paper (30 × 40 cm) thinly with oil and place the vegetables on top. Season with salt and pepper and sprinkle the herbs over it.

5. 5.

   Seal the packets tightly. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 30–40 minutes.