Baked Vegetables

Ingredients / 4 – 6 port 2 medium aubergines, diced 2 medium zucchini, diced 1 red bell pepper, roughly chopped 1 yellow pepper, roughly chopped 4 tbsp extra virgin olive oil

2 tbsp balsam vinegar 1 tsp of each: oregano, thyme, rosemary 4 garlic cloves minced 1 lemon, juice Celtic salt and freshly ground pepper

Method

• Put all the vegetables in a baking dish. Spread the oil, vinegar and herbs and mix with a spatula to cover all the vegetables evenly.

• Bake in a preheated oven at 160 ° for about 30 minutes.

• Before serving, spread the lemon juice and stir gently for one more time.

Tips

• If you mix 400 g canned tomatoes from the beginning, you have an easily made ratatouille.

• Fennel is also a great vegetable to add in this simple and very tasteful dish.