Ingredients: large shrimps 6 pcs. (for two servings), young carrots, small fennel, small bell pepper, 2 small tomatoes, a clove of garlic, a small red onion, 2 sprigs of rosemary and 2 sprigs of thyme, olive oil 2 tablespoons, unrefined sea salt and freshly ground pepper.
Preparation: Turn the oven to 250 degrees. Rinse and peel vegetables, chop into large pieces and place in a deep bowl, add a whole clove of garlic. After removing the stems, chop the thyme and rosemary leaves very finely and add them to the bowl to the vegetables, sprinkle the vegetables with olive oil, sprinkle with salt and mix very well with your hands so that the salt and herbs are evenly distributed over the vegetables.
Transfer the vegetables to a baking dish, spread them in one layer, and place them in the preheated oven for 30 minutes, during which time stir the vegetables 2-3 times.
Peel and rinse the shrimp, place in a baking dish, sprinkle with a pinch of salt, add coarsely chopped garlic and red pepper. Place on the second rack in the oven. The shrimp will be baked for 15-20 minutes. Serve shrimp and vegetables together, or if you don’t eat seafood, these baked vegetables can be a complete meal on their own.