Baked vegetables with sardines

Cut the vegetables and roast them in the oven for about one hour on high and low heat with fan at maximum power. If we want them to roast more evenly they can be wrapped with aluminum foil.

Check after 45 minutes as peppers are usually done earlier. To know if they are already roasted, prick them with a knife and if they are soft, they are ready to be covered with aluminum foil. In the case of cutting them and putting them directly in the oven we will have to be guided by sight.

Remove them from the oven and let them cool.

Peel and cut as necessary, as in the case of the carrot we can peel and cut it before and the zucchini can be eaten with skin.

Serve with the sardines, use the oil from the sardines to season the vegetables with a little salt and pepper to taste.