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Fennel Baked Vegetables

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Fennel Baked Vegetables

The perfect fennel baked vegetables recipe with a picture and simple step-by-step instructions.

  • 3 piece Fennel fresh
  • 2 piece Yellow peppers
  • 100 g Cocktail tomatoes
  • 50 g Olive green fresh
  • 50 g Olive black fresh
  • 1 piece Rosemary fresh
  • 10 ml Olive oil
  • 10 ml Balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  1. Roughly chop the fennel and briefly toss / sauté in the pan. Roughly chop all other ingredients, halve the olives.
  2. Place all ingredients on a baking tray or baking dish and drizzle with olive oil and balsamic vinegar. The quantities given are only an estimate, as I give both “free snout” over the vegetables.
  3. Put everything together in the oven at approx. 180 degrees for 20 minutes.
Dinner
European
fennel baked vegetables

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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