Ingredients
2 fennel bulbs, halved, core removed and chopped into strips
2 red (bell) peppers, deseeded and chopped into large pieces
4 red onions, chopped into segments 1 leek, chopped into thick rings
4 tbsp olive oil
2 tbsp rosemary leaves
Salt and freshly ground pepper
Method : Prep and cook time: 45 min
1
Preheat the oven to 200C (400F / Gas
Mark 6).
2
Place all the vegetables in an
ovenproof dish and drizzle with olive oil.
3
Scatter with rosemary, season with
salt and pepper and bake in the preheated oven for about 30 minutes, turning
the vegetables occasionally.