Fennel Baked with Tomatoes and Olives
by Editorial Staff
Fennel is baked with tomatoes and olives in the oven and served as an appetizer or side dish.
Ingredients
- Fennel (cut into slices) – 4 pcs.
- Olive oil – 2 tbsp
- Cherry tomatoes – 12 pcs.
- Pitted black olives – 16 pcs.
- Dry white wine – 0.5 cups
- Garlic (chopped) – 2 cloves
- Fresh rosemary (chopped) – 2 teaspoon.
- Fresh parsley (chopped) – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Step by step photo recipe for fennel baked with tomatoes and olives
- Turn on the oven to preheat to 200 degrees.
- Fold the fennel in a deep baking sheet in one layer.
- In a separate bowl, mix together olive oil, 2 tbsp of wine, garlic and rosemary. Pour this mixture over the fennel, sprinkle with salt and pepper, mix and spread the fennel again in one layer.
- Place the baking sheet in a preheated oven for 15-20 minutes.
- Then put the tomatoes and olives on a baking sheet, pour over the remaining wine and place in the oven again for 8-10 minutes.
- Serve the baked vegetables immediately, sprinkled with parsley.
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