Roasted Vegetables with Garlic Sauce

Cut only just the tip of the unpeeled garlic bulbs into small pieces, but leave the bulb whole. Remove the skin from the sweet potatoes and cut into slices. Prepare the fennel bulbs (prepare ready to cook, e.g. peel, remove woody parts and dirt) and cut in half lengthwise. Cut peppers in half, remove seeds, and cut each half in thirds. Remove stem ends from zucchetti and cut fruit in half lengthwise, unpeeled. Dry clean the mushrooms, but leave them whole.

Spread olive oil on a large oven tray. Pour in the prepared ingredients. Sprinkle thyme and rosemary sprigs evenly in between. Season with salt and pepper and drizzle everything together with the remaining olive oil.

Roast the vegetables in the oven heated to 200 °C on the second rack from the bottom for twenty minutes. Later add soup or white wine and roast for another 20-25 minutes. Add the cherry tomatoes ten minutes before the end of the roasting time.

Turn off the stove. Take out the garlic bulbs, keep the remaining vegetables warm in the slightly open oven.

To finish, cut the garlic bulbs in half with a sharp kitchen knife. Squeeze the flesh from the skins and blend with olive oil, Parmesan cheese and vinegar to a paste using a hand blender. Season vigorously with salt and freshly ground pepper. Serve separately with the vegetables.

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