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.
v:gourmet 