Roasted fennel, tomato and garlic

Roasted fennel, tomato and garlic

By
From
Zest
Serves
4
Prep
15 mins
Cooking time
35 mins
Photographer
Ian Hofstetter

Try this dish as an accompaniment to fish, leek and potato pies or glazed pork fillet.

Ingredients

Quantity Ingredient
spray oil
2 fennel bulbs, trimmed and sliced
1 leek, trimmed, washed and sliced
2 roma tomatoes, chopped
2 garlic cloves, crushed
1/2 cup white wine or salt-reduced chicken stock
1 cup fresh wholegrain breadcrumbs
1/2 cup parmesan, grated

Method

  1. Preheat the oven to moderate, 180ºC. Spray a 2 litre casserole dish with oil.
  2. Arrange the fennel, leek, tomatoes and garlic in the prepared dish, tossing to combine.
  3. Pour the wine over the vegetables. Mix breadcrumbs with the parmesan and sprinkle over the top.
  4. Bake for 30–35 minutes until tender and golden.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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