Roasted Vegetable Stew

Ingredients

• 4 bell peppers (2 small red and 2 small green each)
• 200 g zucchini
• 200 g eggplant
• 1 vegetable onion
• 400 g Tomatoes
• 4 Garlic cloves
• 1 EL olive oil
• Salt
• Pepper (freshly ground)
• 10 g herbs of Provence
• 2 EL lemon juice
• 275 ml vegetable broth

Instructions

1. 1.

   Wash the bell peppers, quarter them, remove seeds and cut lengthwise into pieces. Wash and trim the zucchini and eggplant. Slice the zucchini into rounds and dice the eggplant into large cubes.

2. 2.

   Peel the onion and cut it lengthwise into strips. Quarter the tomatoes, remove seeds and chop into chunks. Peel and mince the garlic cloves.

3. 3.

   Place all vegetables in a greased baking dish. Season with salt, pepper, and herbs of Provence. Drizzle with olive oil and lemon juice, then pour 250 ml hot broth over the mixture.

4. 4.

   Bake the stew in a preheated oven at 220°C (medium) for about 30 minutes, turning halfway through to ensure even roasting.