Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese

Name: Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese
Cuisine: American
Ingredients: 2 long, red sweet Italien peppers; 4 peeled, cloves of garlic; 2 baby fennel bulbs; 8 close cup chestnut mushrooms; 1 small onion; 1 pinch paprika; 1 pinch of salt; 1 pinch fresh ground black pepper; 1 large sprig fresh rosemary; 2 tbsp of rapeseed oil; 6 slices mature, good melting cheese

Sigrun @sigrun

German, living in England

Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese

Sigrun @sigrun

German, living in England

Saved

Ingredients

2long, red sweet Italien peppers
4peeled, cloves of garlic
2baby fennel bulbs
8close cup chestnut mushrooms
1small onion
1pinch paprika
1 pinchof salt
1pinch fresh ground black pepper
1 largesprig fresh rosemary
2 tbspof rapeseed oil
6slices mature, good melting cheese

Saved

Steps

1

Clean the red peppers, cut the top and remove seeds .Slice each into 8 thin strips and remove the membrane. Peel the garlic and cut into quarters.
2

Cut the baby fennel into strips and cut the mushroom into halves , peel the onion and slice thinly, cut the rosemary into three or four pieces
3

Add 1/2 of the oil into a ovenproof dish, layer the vegetables into the dish add the seasonings of salt, pepper , paprika and add the rosemary , sprinkle with the remaining oil . Rub it all together so that it is covered in a third layer of oil and seasoning.
4

Bake in oven at 175°C for about an hour until vegetables are al dente, remove from oven , then add the cheese on top and bake until cheese is golden brown and melted . Enjoy.