Oven Baked Vegetables Italian Style

Look forward to this fine asparagus recipe:

Preheat the oven to 220 °C.

Rinse the vegetables. Cut the zucchini into quarters lengthwise, remove the spongy insides. Cut the fennel bulbs into strips. Cut the treviso lettuce into quarters lengthwise. Clean the mushrooms and break off the lower end of the asparagus.

Prepare the artichoke hearts: Cut the top half of the leaves into small pieces. Remove the hay and chop the outer leaves as much as necessary. Peel off the stem end.

Mix each type of vegetable with olive oil, salt and pepper and spread evenly on the tray, leaving them together.

Drizzle the mushrooms with an additional tiny bit of juice from one lemon.

Rinse the lemons with hot water. Peel the zest with a zester, like the rosemary also turn to the other side in olive oil and spread evenly over the vegetables.

Bake in the stove for 30 min until the vegetables are lightly grilled.

Remove from heat and bring to table with Italian sausage and ham.

1 baking tray made with in about 500 g green asparagus spears, 400 g mushrooms, celery, 2 fennel bulbs, 4 bunch carrots, 12 vine tomatoes.

Sufficient for 4 people as a side dish.

*The cherry tomatoes are on the baking tray as vine tomatoes in the accompanying photo.

**The carrots can also be halved (leaving a little green) and served with orange aioli and oven-baked garlic.

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