Roasted Vegetable Medley

Ingredients

• 3 shallots
• 2 bell peppers (yellow and red)
• 1 Zucchini
• 150 g Mushrooms
• 200 g cocktail tomatoes
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 2 sprigs thyme

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel the shallots and cut them lengthwise in half or quarters. Clean, wash, and slice the zucchini into finger‑thick rounds; cut the bell pepper halves into wide strips. Trim the mushroom stems slightly, clean the caps with paper towel or a mushroom brush; halve large mushrooms if desired, leave small ones whole. Wash the cocktail tomatoes.

3. 3.

   Whisk lemon juice with olive oil, season with salt and pepper. Peel garlic, slice it thinly and add to the dressing. Rinse thyme sprigs, shake dry, remove leaves and fold into the dressing.

4. 4.

   Combine all vegetables except the cocktail tomatoes in a bowl with the dressing; spread the marinated mix on a baking sheet. Add the cocktail tomatoes to the remaining dressing and gently stir before placing them on the sheet.

5. 5.

   Roast the vegetables on the middle rack for about 20 minutes. Add the cocktail tomatoes after roughly 10 minutes so they cook together.

6. 6.

   Taste, adjust seasoning, and serve immediately.