Tomato and Fennel in Roasted Red Capsicums

[Guest guest]

Tomato and Fennel in Roasted Red Capsicums

 

3 large red capsicums

2 small fennel bulbs

6 roma tomatoes

6 cloves garlic, sliced

3 tsps. fennel seeds

juice of 1 lemon

2 tbsps. olive oil

 

Preheat the oven to moderate 350 degrees. Brush a large baking dish with oil.

Cut the capsicums in half lengthways, leaving the stalk attached. Remove the

seeds and membrane. Halve the fennel bulbs and cut into thick slices. Place in a

pan of boiling salted water and cook for 1 minute, then drain and cool. Halve

the tomatoes lengthways, and arrange with the fennel slices in the capsicum

halves. (The amount of fennel used will depend on the size of the capsicums and

the fennel, but the vegetable should fit firmly inside the capsicum halves.) Add

the garlic slices to each capsicum half and sprinkle with the fennel seeds.

Season with salt and freshly ground black pepper. Sprinkle the lemon juice and

half the oil over the capsicums and brush with the remaining olive oil. Bake for

1 hour, or until the capsicums are tender, brushing lightly with the oil once or

twice during cooking. Serve hot. Serves 6.

 

 

Never miss a thing. Make your homepage.