Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese

• 2 long, red sweet Italien peppers
• 4 peeled, cloves of garlic
• 2 baby fennel bulbs
• 8 close cup chestnut mushrooms
• 1 small onion
• 1 pinch paprika
• 1 pinch of salt
• 1 pinch fresh ground black pepper
• 1 large sprig fresh rosemary
• 2 tbsp of rapeseed oil
• 6 slices mature, good melting cheese

1. Clean the red peppers, cut the top and remove seeds .Slice each into 8 thin strips and remove the membrane.
2. Peel the garlic and cut into quarters.
3. Cut the baby fennel into strips and cut the mushroom into halves , peel the onion and slice thinly, cut the rosemary into three or four pieces
4. Add 1/2 of the oil into a ovenproof dish, layer the vegetables into the dish add the seasonings of salt, pepper , paprika and add the rosemary , sprinkle with the remaining oil .
5. Rub it all together so that it is covered in a third layer of oil and seasoning.
6. Bake in oven at 175C for about an hour until vegetables are al dente, remove from oven , then add the cheese on top and bake until cheese is golden brown and melted .
7. Enjoy.

long, garlic, baby fennel, mushrooms, onion, paprika, salt, fresh ground black pepper, rosemary, oil, melting cheese

Taken from cookpad.com/us/recipes/352547-sigs-oven-roasted-fennel-peppers-and-mushrooms-with-cheese (may not work)