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- Potatoes – 4.4 lbs
- Bell peppers – 4
- Zucchini – 3
- Carrots – 2.2 lbs
- Onion (large) – 1
- Garlic – 1 head
- Thyme – 2 tsp
- Fresh parsley – a few sprigs
- Salt, black pepper, and paprika to taste
- Fennel seeds – 2 tsp
- Balsamic vinegar – 3 tbsp
- Olive oil – 1/3 cup
Cut the potatoes, carrots, bell peppers, and zucchini into cubes. Separate the garlic into cloves without peeling them. Chop the onion. Place all the vegetables in a heatproof dish. Season with salt, add the spices (except for the black pepper), and drizzle with balsamic vinegar and olive oil. Mix well.
Bake in a preheated oven at 400°F (200°C), stirring occasionally, until the vegetables are tender. Add black pepper and sprinkle with chopped parsley before serving.
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