roasted fennel with tomatoes and olives

June 6, 2011

Had some fennel sitting in the fridge. And a few cherry tomatoes. And some left over olives from our pizza last night. I thought why not roast all these beautiful, fresh, organic ingredients together and see what happens. Well what happened? Love. Harmony. Dreams of a Tuscan villa on the sea. We had it with the tabbouleh which was magical. Incredible pairing without us meaning to create an incredible pairing. A little grilled, local, seasonal asparagus on the side. Mmmmmm.

4 small bulbs fennel, quartered

Dozen cherry tomatoes

Dozen olives, pitted

thyme, leaves picked

2 cloves garlic, chopped coursely

olive oil

a couple glugs of white sherry or white wine

sea salt and pepper to taste

Toss everything in a baking dish. Bake at 425 degrees for about 30 minutes, tossing a couple of times along the way.

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