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

  1. Step by step photo recipe for fennel baked with tomatoes and olives
  2. Turn on the oven to preheat to 200 degrees.
  3. Fold the fennel in a deep baking sheet in one layer.
  4. 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.
  5. Place the baking sheet in a preheated oven for 15-20 minutes.
  6. 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.
  7. Serve the baked vegetables immediately, sprinkled with parsley.

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