This vegan, gluten-free, eggs-free, nuts-free and lactose free side dish is a delicious Italian and European combination of roasted red bell peppers, garlic, onions, fennel bulbs eggplants and tomatoes in balsamic and olive oil dressing.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 69 mins – easy
🍽 6 servings – 186 kcal per serving
- ¼ tsp black pepper
- 1 tsp salt
- 3 red bell peppers
- 6 cloves garlic
- 4 onions
- 1 fennel bulbs
- 2 eggplants
- 6 tomatoes
- 1 tbsp capers
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 knife
- 1 oven
- 1 roasting tin
- 1 bowl
- 1 wooden spoon
- 1 serving plate
Chop red bell peppers, fennel bulbs, eggplants, and tomatoes. Peel onions and garlic, then slice them.
Combine capers, balsamic vinegar, olive oil, 1 tsp of salt, and a quarter tsp of black pepper in a bowl with a wooden spoon to get a dressing.
Put red bell peppers, garlic, onions, eggplants, and tomatoes in a roasting tin. Add the dressing and stir with wooden spoon.
Preheat the oven to 475°F for 12-15 minutes.
Put the roasting tin in the oven and bake for 45 minutes to get roasted vegetables.
Turn off the heat and remove the roasting tin from the oven.
Transfer roasted vegetables to a serving plate and top with fennel bulbs.
It’s ready to be served !