Roast Fennel, Tomatoes and Onions
Print recipe
| Serves | Serves 6 as an accompaniment |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Side Dish, Snack |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Formal Party, Halloween, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
A delicious summer vegetable recipe that makes a perfect accompaniment or a filling for a pie.
Ingredients
- 4 onions, peeled and cut into quarters
- 2 cloves garlic, peeled and finely diced
- 6 tomatoes, cut into quarters
- 2 tablespoons olive or rapeseed oil
- Sea salt flakes and black pepper
- 2 fennel bulbs, trimmed and cut into quarters or smaller depending on the size (Keep the green fronds to one side for the garnish)
Note
A delicious summer vegetable recipe that makes a perfect accompaniment or a filling for a pie.
Directions
| Step 1 | Place all the vegetables into a large roasting tray so they are all sit in one layer, drizzle the oil over the vegetables and mix lightly. |
| Step 2 | Season to taste and roast in pre-heated over, 250C/500F/Gas mark 9 for 30 minutes, or until charred on the edges and the tomatoes have made a “jus” and the vegetables are cooked but still retain their shape. |
| Step 3 | Serve as an accompaniment, mix with rice or pasta, or use as a vegetarian pie or tart filling. |
