Food & Nutrition

Easy Baked Vegetable Stew with Balsamic and Fennel

a bowl of food

  • 4.4 lb potatoes
  • 4 bell peppers
  • 3 zucchini
  • 2.2 lb carrots
  • 1 large onion
  • 1 head of garlic
  • 2 tsp thyme
  • a few sprigs of fresh parsley
  • Salt, black pepper, and paprika, to taste
  • 2 tsp fennel seeds
  • 3 tbsp balsamic vinegar
  • 1/3 cup olive oil

Cut the potatoes, carrots, bell peppers, and zucchini into cubes. Separate the garlic into cloves but do not peel them. Chop the onion. Place all the vegetables in a heatproof baking dish. Season with salt, add the spices (reserve the black pepper), and drizzle with balsamic vinegar and olive oil. Toss the vegetables to coat them.

Bake in a preheated oven at 400°F (200°C), stirring occasionally, until the vegetables are tender. Add black pepper and sprinkle the vegetables with chopped parsley before serving.