ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO
The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
- Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.
Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
FENNEL, ROASTED TOMATO, AND BASIL RELISH
Serve with grilled shrimp, fish, or pork.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
- In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.
Nutrition Facts : Calories 78 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 56 g
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
FENNEL WITH TOMATOES
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
- Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
- Meanwhile, mince garlic and add to fennel.
- When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
- Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 13 grams
TOMATO BASIL RELISH
We love this on grilled steaks. It's also good on chicken, pork and even fish. I have used it as bruschetta on little garlic toasts, too. You can use this right away or make it ahead of time so that the flavors blend. It's great cold or at room temp.
Provided by Realtor by day
Categories Vegetable
Time 10m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a small bowl.
ROASTED TOMATO AND FENNEL SAUCE
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.
Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g
ROASTED TOMATO AND BASIL RELISH
Provided by Jan Okun
Categories Condiment/Spread Cheese Herb Tomato Bake Low Carb Quick & Easy Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.
ROASTED TOMATO AND BASIL RELISH
A simple, zesty relish that makes a quick and delicious appetizer when served with toasted bread rounds or crackers (even tortilla chips!). It's also nice accompanying roast chicken or fish.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Combine all ingredients in 1-quart casserole.
- Bake until tomatoes are soft, about 30 minutes.
- Season to taste.
- Cool to room temperature before serving.
Nutrition Facts : Calories 112, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 102, Carbohydrate 5.7, Fiber 1.6, Sugar 3.1, Protein 3.7
FENNEL BAKED WITH TOMATOES AND PARMESAN
Steps:
- Preheat oven to 375 degrees.
- Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
- Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
- Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams
ROASTED GRAPE TOMATO, ORANGE, AND BASIL RELISH
Provided by Jeanne Thiel Kelley
Categories Fruit Juice Garlic Tomato Side Roast Vegetarian Quick & Easy Orange Basil Summer Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Toss tomatoes, oil, garlic, and cumin seeds in 13x9x2-inch glass baking dish. Roast until tomatoes are slightly wrinkled and softened, about 13 minutes. Cool slightly. Mix in orange juice and orange peel. Season to taste with salt and pepper. Transfer relish to small bowl. do ahead Can be made 1 day ahead; chill. Bring to room temperature before serving. Stir in basil and serve.
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