Roasted Fennel And Peppers Recipes

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

ROASTED RED BELL PEPPER AND FENNEL SALAD

Steps:

• Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
• Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
• Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
• Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large shallow roasting pan.
• Toss well to coat all the vegetables.
• Roast for 30 minutes without stirring.
• Shake pan to loosen vegetables.
• Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES

Steps:

• Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
• Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
• Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER

Steps:

• In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

ROASTED RED PEPPERS STUFFED WITH FENNEL

Steps:

• Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact; though it won't be eaten, it adds much to the look of the thing. Remove all the seeds. Place the pepper halves on the baking sheet, then drain the tomatoes (you don't need the juice), and divide them into eight equal portions, placing each portion inside a pepper half. You can watch how to prepare peppers by clicking on the Cookery School Video on this page. Now pare off any brownish bits of fennel with your sharpest knife and cut the bulbs first into quarters and then again into eighths, carefully keeping the layers attached to the root ends. Now put them in a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough to handle, arrange two slices in each pepper half. Sprinkle 1 dessertspoon of olive oil over each one, using a brush to brush the oil round the edges and sides of the peppers. Next, lightly crush the pepper berries, coriander and fennel seeds with a pestle and mortar or rolling pin and bowl, sprinkle these evenly all over the fennel and peppers, and finish off with a grinding of sea salt. Then bake the peppers for about 1 hour on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown. After removing them from the oven, sprinkle the lemon juice all over, cool and serve garnished with a little finely chopped spring onion or as they are.

ROASTED FENNEL AND LEEKS

Steps:

• preheat oven to 350 degrees. Mix Fennel, Leeks, Garlic, Olive Oil, Salt and Pepper in a 13X9 baking pan, cook until golden brown about 40 minutes stir a couple of times during cooking. Remove from oven and add lemon juice.