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.
2 tbsp olive or tarragon oil
2 Fennel bulbs
2 red onions
1 medium sized eggplant
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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Eat Healthy, Laugh Often and Enjoy Life~