Perfectly sliced Roasted Fennel is getting topped with Garlicky Bread Crumbs, Tomato Sauce, Fresh Cut Tomatoes and topped with Shaved Parmesan. A Lightened-Up Veggie Parmesan!
1/2cupchopped fresh tomatoes1/3" dice, I use yellow tomatoes
1/2cupparmesan reggiano cheese(about 1.5 ounces) shaved with vegetable peeler
1/4teaspoondried oregano
2teaspoonsfennel frondsfor garnish
2teaspoonsfresh parsley leavesfor garnish
Instructions
Make Garlicky Breadcrumbs (see below.) Wash and dry the fennel. Cut away the white stems; keep the feathery fronds for garnish. Gently peel the outer white bulb.
Preheat oven to 375 degrees.Slice the fennel bulbs horizontaly 1/3" thick. Lay the fennel on a rimmed baking pan (17 1/2" x 13") or large casserole dish. Some slices will not be connected to the stem; that's okay.Brush tops and bottoms liberally with 3 tablespoons of evoo. Sprinkle tops with salt & freshly cracked pepper. Roast for 15 minutes, turn over the fennel and roast another 10 minutes until lightly golden and softening a bit.
Lower the oven temperature to 350 degrees.When cool enought to handle, remove the fennel to a cutting board and layer with breadcrumbs: Add 1/3 cups of breadcrumbs on the rimmed baking pan. Place fennel on top in a single layer. Top the fennel evenly with the remaining 1/3 cup of bread crumbs.
Layer by adding marinara sauce over the the breadcrumbed fennel, then top with the chopped tomatoes. Finish by shaving parmesan cheese and add to the tops - does not need to cover completely. Sprinkle with oregano.
Cover with heavy foil and bake 15 - 20 minutes until the fennel is softened and very tender and the cheese is melted. Garnish with sprigs of the fennel fronds and parsley leaves. Serve an enjoy!Serves 8 as a side dish; 4 as a main course
Notes
Garlicky Breadcrumbs: Preheat oven to 350 degrees. Use 2 slices of white bread, or sourdough, remove dark crusts. Place in small food processor and pulse until coarse crumbs, not too fine. Add then to a rimmed baking pan to fit. Finely grate 1 teaspoon of garlic, add to breadcrumbs. Add 2 teaspoons of olive oil and 1/8 teaspoon of sea salt. Mix well with your fingers until all in incorporated. Bake in the oven for 5 minutes; stir up and bake until the breadcrumbs are nice and golden and very crispy about another 5 minutes. Remove from oven and cool. Store any extra in an airtight container.This recipe may not be reproduced without the consent of its author, Karen Sheer.