Roasted Fennel, Leek and Tomato

Provided by Slashfood

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  • Prep: 15 mins
  • Cook: 30 mins
  • Ready in: 45 mins
  • Serves:

Ingredients

  • 1 good-sized fennel bulb, sliced and halved
  • 1 leek, sliced
  • 3 roma tomatoes, sliced
  • 2 sprigs fresh rosemary (just the leaves)
  • 1-2 tbsp olive oil
  • some sea salt and freshly ground pepper (to taste)
  • some feta or crumbled goat cheese (for sprinkling)

Cooking Instructions

Toss the first four ingredients in the olive oil until coated. Arrange on a baking sheet and sprinkle with seasonings. Bake at 400 degrees for about a half hour, flipping halfway through. Sprinkle with cheese and serve. It went nicely with smoked bluefish.

Recipe Notes

http://www.slashfood.com/2005/09/08/man-cannot-live-on-tomatoes-alone-or-can-he/

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    Roasted Fennel, Leek and Tomato