Roasted Fennel and Red Peppers
If you are a lover of roasted vegetables then please try this unique combination.
I find each vegetable offers its own distinct taste and aroma, which when combined together work really well, and of course, when finally drenched in the sun-kissed extra virgin oil, mediterranean balsamic vinegar and topped with fresh slivers of parmesan cheese and toasted pinenuts, the end result really is completely mouthwatering.
By the way if you are vegan, then omit the parmesan cheese.
My kind of roasted veggies; simple, not over complicated and especially good with hunks of fresh bread to mop up the lovely juices.
Ingredients
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1 fennel bulb per person
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2 red peppers per person
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1 whole bulb of garlic
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Extra virgin olive oil
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Balsamic vinegar
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Pinenuts
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Fresh whole parmesan cheese
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Sea salt flakes
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Freshly ground black pepper
Instructions
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Prepare the vegetables:
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01 Wash and dry. Trim fronds from fennel and cut into large chunks. Cut the peppers in halves or quarters depending on size and remove the centres and seeds. Open up bulb of garlic; separate cloves and remove outer layer.
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To bake:
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02 Well oil the base of a heavy based roasting pan. Place all vegetables in pan. Season well with sea salt and coarsely ground black pepper, adding extra olive oil if needed to coat the vegetables.
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03 Place roasting tin in hot oven bake for 30-45 minutes.
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04 Scatter pinenuts all over the roasting vegetables 5 minutes before end of cooking time to toast in the oven.
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05 Remove from oven when fennel and peppers are looking blackened around the edges and the pine nuts are a toasted golden.
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06 Pour 1-2 tbsp balsamic vinegar over vegetables- more if desired.
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07 Serve with shavings of fresh Parmesan cheese and all the wonderful juices from the roasting tin.
Notes
This dish can be made up well in advance and eaten hot or cold and even tastes great the next day! If fennel or peppers are not to your liking use aubergines or courgettes. Best gadget to use for the shavings of Parmesan is the good old potato peeler – mind those fingers though!
