Apologies – still a huge backlog of recipes and photos from the last few months to catch up with. To start off into the new year, I made a few vegetable bakes. My current favourite one is based on a recipe that my mum found in a German magazine.
For 2 people
2 fennel bulbs with feathery greens
4 medium-sized (bell) peppers (I usually take 2 red ones, 1 yellow one and 1 orange pepper)
optional: reduced fat camembert
Clean fennel bulbs and peppers. Cut peppers into strips and fennel into bite-size pieces. Save the feathery greens. Gently fry the peppers, using a bit of olive oil, in a large pan until they start getting a bit soft. Add the fennel. After a while, add a few tablespoons of balsamic vinegar, chopped coriander, a few dashes of ground allspice berries and a bit of salt and pepper.
Put everything into an oven-proof dish and bake for 20-30 mins at 180-200 degrees celsius (about 390 F). Chop the feathery fennel greens and sprinkle them on top of the bake. Serve with bread/baguette.
My mum also puts strips of reduced-fat camembert on top of the vegetables, which she brushes with a bit of olive oil. The cheese does not run in the oven, but stays in pieces, which are really nice with bread.