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🍽️ Crispy Oven Vegetables with Italian Herbs

116 kcal · 30 min · 4 servings

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 the fennel thoroughly.
2. 2. Cut out the hard base at the bottom.
3. 3. Halve the fennel lengthwise.
4. 4. Set aside the green fennel fronds for later.
5. 5. Wash the bell peppers.
6. 6. Remove the inside with the seeds.
7. 7. Cut the peppers into four large pieces.
8. 8. Wash the carrots.
9. 9. Peel the carrots completely.
10. 10. Slice the carrots into thin rounds.
11. 11. Peel the onions.
12. 12. Halve the onions.
13. 13. Cut the onion halves into wedges.
14. 14. Place all prepared vegetable pieces into a large bowl.
15. 15. Drizzle the olive oil over them.
16. 16. Season with salt and pepper.
17. 17. Mix everything well so the vegetables are evenly coated.
18. 18. Preheat the oven.
19. 19. Set the temperature to 200 degrees Celsius conventional heat.
20. 20. Spread the vegetables on a baking sheet.
21. 21. Slide the tray to the middle rack of the oven.
22. 22. Bake the vegetables for about 25 minutes.
23. 23. Turn the vegetables once or twice during the baking time.
24. 24. Wash the basil and oregano leaves.
25. 25. Shake the herbs dry.
26. 26. Pluck the leaves off the stems.
27. 27. Chop the herbs finely.
28. 28. Deglaze the vegetables with vinegar five minutes before the end of the baking time.
29. 29. Take the vegetables out of the oven.
30. 30. Let them cool down briefly.
31. 31. Sprinkle the chopped herbs over them.
32. 32. Serve the vegetables lukewarm.

Nutrition per serving

• kcal: 116
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 6 g