Roast Fennel, Tomatoes & Onions

Name: Roast Fennel, Tomatoes & Onions
Yield: Serves 4 with leftovers
Cuisine: Europe
Ingredients: 6 tomatoes, cut into quarters; 2 cloves garlic, peeled and finely diced; 2 tablespoons olive oil or rapeseed oil; 1 teaspoon fennel seeds; 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); 4 onions, peeled and cut into quarters

European

Preparation info

Serves
4
with leftovers

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

Another one of my most requested “signature” dishes. I can’t remember how many times I have been asked to make this lovely baked veggie recipe which is the perfect accompaniment for roast chicken, summer barbeques and tarts. It also makes a delicious filling for a vegetarian pie, which I’ve also done many times.

Ingredients

4 onions, peeled and cut into quarters
2 cloves garlic, peeled and finely diced
6 tomatoes, cut into q

Europe
Dinner
Side dish
Supper
Summer
Gluten-free
Vegetarian

Method

Place all the vegetables into a large roasting tray so they are all sit in one layer, add the fennel seeds, drizzle the oil over the vegetables and mix well.
Season to taste with salt and pepper, then roast in pre-heated oven, 250°C/500°F/Gas mark 9 for 30 minutes, or until the vegetables are charred, the tomatoes have made a “jus” and the vege