Roasted Vegetables With Fennel

Roasted Vegetables with Fennel

You won’t believe the flavors of these vegetables until you try them

Roasted Vegetables With Fennel is one of those dishes that can be served with a roast and perhaps a few new potatoes or it can stand along for the vegetarians that are  looking for an easy meal. I can’t leave them alone when they come out of the oven. You are using two herbs, rosemary and thyme, but if you really want to kick it up a notch use tarragon infused oil in place of regular oil.

Ingredients:

2 tbsp olive or tarragon oil

2 Fennel bulbs

2 red onions

1 medium sized eggplant

2 zucchini

2 large beefsteak tomatoes

1 each yellow, red, and green bell peppers

8 cloves of garlic

4 sprigs of fresh rosemary

4 sprigs of fresh thyme

Fresh ground black pepper to taste.

Preheat the oven to 40o degrees. Coat the bottom of a large ovenproof baking dish with half of the oil.  Cut the fennel and red onions into wedges, being careful to keep a little of the base attached to each wedge so that they don’t fall apart. Slice the tomatoes  into wedges. Quarter the eggplant and then cut it and the zucchini into thick slices. Seed the bell peppers and slice them into random sized pieces. Mix the vegetables and place into the baking dish. Tuck the garlic, rosemary and thyme in among the vegetables. Drizzle the remaining oil over the vegetables.

Roast the vegetables in the oven for 20 minutes, then remove and stir them using a slotted spoon or tongs. Return them to the oven for another 20 minutes.  Check to make sure that they are tender and starting to brown. If not, allow a little more heat. When they have a little color and are tender remove and serve.

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5 Responses to Roasted Vegetables With Fennel

  1. Michelle Liew
    Twitter:
    says:

    These will definitely keep me motivated to keep eating my veggies. Pinning!!

    • Thank you, Once you try these you will be a big fan. I always make double what I need
      I eat them hot for dinner and add whats left in salad for the next days lunch..leftovers
      can also be put in the blender with some vegetable stock, blend them, heat it up and you
      have a wonderful “creamy” vegetable soup.
      William H Chaney recently posted..Roasted Vegetables With FennelMy Profile

  2. Amy
    Twitter:
    says:

    Oh, I can see why you can’t leave these roasted veggies alone, Chef! This looks incredibly delicious!
    Amy recently posted..Frozen gooseberries, homemade moonshine, and punctuation gaffesMy Profile

  3. Mary Kathan
    Twitter:
    says:

    These veggies look awesome!

    Believe it or not, I have neber had them roasted before. This really makes me want to try it.

    Mary
    Mary Kathan recently posted..Kindling Is A Life SaverMy Profile

    • Roasted vegetables are the best. I often roast carrots at the same time I’m roasting potatoes.
      Try roasting the vegetables next time you want vegetable soup. Then blend them with some
      vegetable stock, heat it up and you have a whole new taste experience.
      William H Chaney recently posted..Roasted Vegetables With FennelMy Profile

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