Vegetables and prawns from the oven

Name: Vegetables and prawns from the oven
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Courgette; 1 big red pepper; 1 collar Spring onions; 200 g Potatoes; 200 g Carrots; 2 TABLESPOONS paprika-filled olives; 2 Garlic cloves; 1 untreated lemon; 3 Stem(s) flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g cooked king prawns; 75 ml Olive oil; 7-10 Tbsp Lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Courgette
1 big red pepper
1 collar Spring onions
200 g Potatoes
200 g Carrots
2 TABLESPOONS paprika-filled olives
2 Garlic cloves
1 untreated lemon
3 Stem(s) flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g cooked king prawns
75 ml Olive oil
7-10 Tbsp Lemon

Directions

1
Clean and wash the zucchini, peppers and spring onions. Peel and wash potatoes and carrots. Cut spring onions into thin rings, remaining vegetables into very small cubes. Drain the olives and cut in half. Peel garlic and press it through a garlic press. Wash the lemon, peel the peel into strips and squeeze the juice. Wash the parsley and pluck the leaves.
2
Wash the prawns. Mix all ingredients. Season with salt and pepper and place in an ovenproof dish. Drizzle with olive oil. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with lemon. Served with baguette