Roasted Vegetables

Preheat oven to 200 degrees.

Cut the peppers in half lengthwise, remove the seeds and skin, remove the skin from the onions, cut the tomatoes in half without cutting the stem. Put a sprig of rosemary in each and fold over again. Cut fennel bulbs in half lengthwise, cut garlic bulbs in half diagonally. Brush fennel and garlacuh with oil.

Roast vegetables in a roasting pan in the oven for 25 min. Remove and squeeze roasted garlic over fennel.

Sprinkle with ground black pepper and bring to table on the spot. Goes well with grilled fish, poultry and lean meats.

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