Roasted vegetables with garlic and oregano

1/3 carrot
1/6 red pepper
1 leaf of fennel
1/6 onion
1/2 little tomato
1/6 courgette
1/2 tsp of garlic
1/2 tsp of oregano
2 tbsp of olive oil

Cut the courgette, the fennel and the red pepper into slices of 1cm high. Cut fin slices of carrot. Cut the tomatoes and onions into 4 parts parallel to the stem.
In a bowl mix the olive oil and the spices. Then mix the vegetables with the oil.
Cook the vegetables into a preheated oven at 200C for 30 minutes. At 15 minutes turn the vegetables.


One Response to “Roasted vegetables with garlic and oregano”

  1. Thank you « Experiments in dessertarian cooking Says:

    […] content: -Boiled egg with cayenne pepper -Flat beans -Roasted vegetables with garlic and oregano -Goat cheese -Granny apple -Carrot -Courgette envelope of mixed rice and […]

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