Italian Recipe Collection

vegetables

Slow Roasted Vegetables

Ingredients

Instructions

  1. Preheat oven to 150°C.
  2. Cut the onion into quarters and slice thinly.
  3. Cut the fennel into quarters and slice.
  4. Peel the pumpkin, carrots, and potatoes, and cut into 1 cm pieces.
  5. Prepare enough vegetables to fill your baking tray to a depth of 4 cm.
  6. Combine the vegetables with the garlic and onion in the baking tray.
  7. Drizzle generously with olive oil, then season with salt, pepper, and herbs to taste. Add a few splashes of white wine to taste.
  8. Bake for 1 to 1.5 hours, until the vegetables are tender.