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Add a photoServings: 6
Ingredients
- vegetarian
- 3 x heads of fennel
- 1 x salt and freshly grnd black pepper
- 1/2 x red pepper seeded and cut into pencil thin strips
- 2 Tbsp. extra virgin olive oil
- 75 gm parmesan grated
- 1 x little paprika
Directions
- Remove the tops of the fennel and cut each bulb into four wedges.
- Cook in boiling salted water on the boiling plate for about 10 min then drain and refresh in cool water.
- Toss the fennel and strips of pepper in extra virgin olive oil till all are coated well.
- Arrange the fennel quarters in an ovenproof dish placing strips of pepper in between.
- Season with salt and pepper sprinkle with grated parmesan and dust with paprika.
- Bake on the floor of the roasting oven for 15 to 20 min till the fennel is tender.
- This combination of mediterranean vegetables goes well with steaks and lamb.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 136 | |
| Calories from Fat 77 | 57% |
| Total Fat 8.76g | 11% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 296mg | 12% |
| Potassium 394mg | 11% |
| Total Carbs 7.78g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.55g | 0% |
| Protein 7.55g | 12% |
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