Roasted Tomato-fennel Recipe
Make Roasted Tomato-fennel Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasonings
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Vegetables
Wash the Roma tomatoes and cut them in half. Slice the fennel bulb into wedges, and chop the red onion into large pieces. Peel and smash the garlic cloves.
Roasting
- 3
Toss Vegetables
In a large bowl, combine the halved tomatoes, fennel wedges, chopped red onion, and smashed garlic cloves.
- 4
Season and Oil
Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, and fresh thyme. Toss everything together until evenly coated.
- 5
Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- 6
Roast
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring once halfway through.
- 7
Add Balsamic Vinegar
Remove the baking sheet from the oven and drizzle the balsamic vinegar over the roasted vegetables. Toss gently and return to the oven for an additional 5 minutes.
Serving
- 8
Serve
Remove from the oven and let cool slightly before serving. This dish can be served warm or at room temperature as a side or topping for salads and grain bowls.