This is a mixture of comforting winter veggies that can be served on its own, as a side dish or as a component of a frittata or pasta. Add chickpeas and it becomes a whole dish.
prep time 30 min cook time 35 min
ingredients
- 2 fennel bulbs
- 3-4 large carrots
- 1-2 red onions
- 1 radicchio (red chicory) head
- 350g big button mushrooms
- 1 can (400g) chickpeas
- salt and pepper
- rosemary and marjoram (or other herbs)
- extra virgin olive oil
1. Preheat the oven to 190 C and line a baking sheet or a roasting pan with parchment paper.
2. Cut the fennels into slices, the carrots into rounds and quarter the mushrooms. Wash, dry and cut the the radicchio into strips and slice the onions.
3. Toss the veggies in a large salad bow, add salt and pepper and spread the vegetables in an even layer on the baking sheet.
4. Rinse the chickpeas and scatter them on top of the veggie mix. Add a lug of olive oil and sprinkle the herbs on top.
5. Bake about 30 minutes.
BUON APPETITO!