Fennel bulb (about 250 grams)
red Bell pepper (about 200 grams)
orange Bell pepper (about 200 grams)
Carrots (about 200 grams)
- 3 tablespoons
- 2 sprigs
- 2 sprigs
- 4 tablespoons
Rinse fennel, pat dry, halve lengthwise and remove core and stalks. Reserve fennel fronds.
Rinse bell peppers, wipe dry, cut into quarters and remove seeds.
Peel carrots and cut into strips, about 5 mm (approximately 1/8 inch) thick.
Peel onions and cut into wedges.
Transfer vegetables to a bowl, add olive oil and mix well. Season with salt and pepper.
Place vegetables on a baking sheet. Roast on middle rack of preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 350°F) until vegetables are tender, turning vegetables once halfway through, about 25 minutes.
Meanwhile, rinse fennel fronds, basil and oregano and shake dry. Pluck leaves and fronds and finely chop.
About 5 minutes before the end of cooking time, add vinegar to baking sheet, stirring to loosen any browned bits. Return to oven.
Remove vegetables from oven, let cool slightly and sprinkle with chopped herbs. Serve at room temperature.