Salad of Roasted Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 onions
- 500 grams potatoes
- 2 Fennel bulb
- 2 Bell pepper (yellow and red)
- 200 grams Cherry tomatoes
- 5 Tbsps olive oil
- Sea salt
- freshly ground black peppers
- 1 Tbsp freshly chopped thyme
- 1 Tbsp lemon juice
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel the onions and potatoes and cut into wedges. Rinse the fennel, trim the stalks and base, and cut into quarters. Rinse and trim the peppers and cut into strips. Rinse the tomatoes and let dry.
3.
Toss the onions, potatoes, fennel bulbs, and peppers with 3 tablespoons oil. Season with salt and pepper. Spread on a parchment-lined baking sheet and roast until golden brown, 35 to 40 minutes, turrning occasionally to brown evenly. Add the tomatoes for the last 10 minutes of roasting time.
4.
To serve, transfer the vegetables to a bowl with dress with the remaining oil and the thyme. Season with lemon juice, salt, and pepper. Seve while still warm.
