Roasted Fennel, Yellow Peppers and Tomatoes
Roasted Fennel, Yellow Peppers and Tomatoes
Roasted Fennel, Yellow Peppers and Tomatoes
To serve 4
Preparation Time: 15 minutes
Cooking Time: c. 45 minutes
This is a delicious combination of roasted vegetables and is a great accompaniment to burgers and patties, especially if you omit the bun and have a variety of veg instead.
To serve 4
Preparation Time: 15 minutes
Cooking Time: c. 45 minutes
This is a delicious combination of roasted vegetables and is a great accompaniment to burgers and patties, especially if you omit the bun and have a variety of veg instead.
Or super accompaniment to a Sunday Roast.
3 - 4 Fennel, according to size - sliced into wedges
4 yellow peppers, de-seeded and cut into bite sized chunks
8 good sized, firm tomatoes, quartered
Olive Oil
Sea Salt
Freshly Ground Black Pepper
AND THIS IS WHAT YOU DO...
- Pre-heat the oven to 180C, 375F, Gas Mark 5.
- Prepare the vegetables as indicated above and spread out in a large roasting pan.
- Drizzle with olive oil and seasoning, you can add a few herbs if you wish.
- Mix well and then place in the oven for about 40 minutes.
- Watch out that the veg do not burn and you may want to cover them with a sheeet of foil part of the way through the cooking time.
- Spoon the vegetables into a covered serving dish and keep warm.