Roasted Fennel With Tomatoes
|Fennel bulbs||2 Pound (2 Kg)|
|Plum tomatoes||500 Gram (Fresh, 1 Pound)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Salt||1 Milliliter (0.25 Teaspoon)|
|Balsamic vinegar||25 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Shredded fresh basil/Chopped parsley||125 Milliliter, shredded (0.5 Cup)|
Trim fennel (see diagram).
Cut fennel bulb in half.
Cut each half into 6 wedges through core.
Cut tomatoes lengthwise into quarters.
Place fennel and tomatoes in single layer in lightly oiled or parchment paper-lined roasting pan.
Toss with oil and salt.
Bake in preheated 350Â°F/180Â°C oven for about 45 minutes, or until fennel is cooked and tomatoes have dried out a bit.
Meanwhile, in small bowl, whisk together vinegar and garlic.
Whisk in salt and pepper.
Place vegetables in serving bowl and sprinkle with basil.
Drizzle dressing over vegetables.
Serve hot or at room temperature.