Baked Fennel With Red Peppers And Parmesan Recipe

• vegetarian
• 3 x heads of fennel
• 1 x salt and freshly grnd black pepper
• 1/2 x red pepper seeded and cut into pencil thin strips
• 2 Tbsp. extra virgin olive oil
• 75 gm parmesan grated
• 1 x little paprika

1. Remove the tops of the fennel and cut each bulb into four wedges.
2. Cook in boiling salted water on the boiling plate for about 10 min then drain and refresh in cool water.
3. Toss the fennel and strips of pepper in extra virgin olive oil till all are coated well.
4. Arrange the fennel quarters in an ovenproof dish placing strips of pepper in between.
5. Season with salt and pepper sprinkle with grated parmesan and dust with paprika.
6. Bake on the floor of the roasting oven for 15 to 20 min till the fennel is tender.
7. This combination of mediterranean vegetables goes well with steaks and lamb.
8. Serves 6

vegetarian, fennel, salt, red pepper, extra virgin olive oil, parmesan, paprika

Taken from cookeatshare.com/recipes/baked-fennel-with-red-peppers-and-parmesan-74659 (may not work)