Caramelized Chops with Vegetables in Pepper Sauce

I lay down 2 onions and a fennel bulb, sliced

1 leek, 2 oranges, 1 eggplant ....

7 colorful bell peppers (red ones work best)

2 carrots, 1 sprig of fresh oregano and a sprig of mint (if you use dried, add just a tiny amount), meat of your choice (I used pork neck chops), salt, pepper, olive oil, 1 full glass of water.

Place parchment paper on top and close the lid (if your dish has no lid, cover with aluminum foil). Bake for 2 hours at 150°C (after the first hour, check whether it has dried out; if it looks dry, add a little more water, if not, keep baking).

Prepare a sauce with 3 tbsp roasted red pepper spread and 2 tbsp honey.

Spread the sauce over the meat and pour the rest over the vegetables.

Bake at 170°C a little longer, until they take on a caramelized color and all the moisture is gone.

Done!!

And here are the honey-glazed vegetables!

Enjoy your meal!!!

Nutrition facts

Nutritional analysis by dietitian Eirini Vasiari.

Nutrient	Per serving (600.33 g)
Energy	524.66 kcal
Carbohydrates	27.55 g
Protein	62.23 g
Fat	17.04 g
Micronutrients
Saturated fat (g)	4.28
Monounsaturated fat (g)	8.51
Polyunsaturated fat (g)	2.34
Cholesterol (mg)	162
Mono- & disaccharides (g)	25.64
Polysaccharides (g)	0.46
Dietary fiber (g)	7.14
Water (g)	478.15
Sodium (mg)	1008.42
Potassium (mg)	1621.74
Calcium (mg)	80.43
Magnesium (mg)	84.21
Phosphorus (mg)	508.57
Iron (mg)	2.61
Zinc (mg)	4.65
Carotene (mcg)	9093.63
Thiamine (mg)	0.91
Riboflavin (mg)	0.49
Vitamin B6 (mg)	1.86
Vitamin E (mg)	142.27
Vitamin C (mg)	281.82
Niacin (mg)	17.21
Choline (mg)	155
Vitamin B12 (mcg)	0.76
Vitamin D (D2+D3) (mcg)	0.8
Copper (mg)	0.14
Selenium (mcg)	102