Monday, August 22, 2011
Roasted Fennel and Peppers
From the kitchen of One Perfect Bite...One of the treasures of late summer is the abundance of expensive vegetables that can be purchased for pennies on the dollar in local markets. Fennel, leeks and peppers come to mind. As autumn takes hold, they will again soar in price, but for now, they can be enjoyed with abandon. My kitchen tends to track the seasons, and when these vegetables appear in farmer's markets, I know its time to pull my French and Italian recipes from storage and start to fix some of our favorite Mediterranean meals. It's still too warm for the heavier braises, but there are loads of lighter dishes that work really well and help to bridge the seasons. Today's recipe is one of them. I served this tonight with a simple roast chicken and some thickly sliced heirloom tomatoes. Nothing more was needed. This is a strongly flavored dish that will not appeal to all tastes, but if you have fond memories of the food of Provence and Tuscany, you are in for a real treat. While some chopping is involved, this is a easy dish to prepare, and, if you have even meager knife skills, you can have it on the table in an hour. This dish works well with plain grilled meats and roasts, as well as chicken. I think most of you will enjoy this side-dish. Here's the recipe.
Roasted Fennel and Peppers...from the kitchen of One Perfect Bite courtesy of Healthy Cooking Magazine
2 large fennel bulbs, halved and sliced into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional
1) Preheat oven to 425 degrees F.
2) Place fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.
3) Bake, uncovered, for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired. Yield: 6 servings.
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You may also enjoy these recipes:
Roasted Beets - Delicious Obsessions
Roasted Cauliflower - Nutritious Eats
Roasted Vegetable Medley with Rosemary Thyme - Savoring Today
Roasted Vegetables with Feta - In Flora's Kitchen
Roasted Asparagus - Foodie Journey
This post is being linked to:
Smiling Sally - Blue Monday
Yvonne- StoneGable - What's on the Menu Monday