🌶️ Fennel‑Roasted Peppers with Garlic & Parsley
A vibrant Mediterranean side dish, these fennel‑roasted peppers are slow‑baked with garlic and olive oil until tender and flavorful. Serve warm or at room temperature with crusty bread to soak up the juices.
Ingredients
- •4 large red bell peppers
- •2 small fennel bulbs
- •3 cloves garlic, sliced
- •½ cup extra‑virgin olive oil
- •Large pinch of salt
- •Small pinch of freshly ground black pepper
- •3 tablespoons finely chopped flat‑leaf parsley
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Prepare peppers: Cut bell peppers in half lengthwise and remove seeds. Arrange cut‑side up in a lightly oiled, shallow ovenproof dish.
- 3
Blanch fennel: Slice fennel bulbs lengthwise into eighths, keeping layers attached at the root. Blanch in salted boiling water for 5 minutes. Drain and cool.
- 4
Assemble: Place two fennel slices inside each pepper half. Scatter garlic over the peppers, drizzle with olive oil, and season with salt and pepper.
- 5
Roast: Bake for about 1 hour, or until peppers and fennel are tender. Baste occasionally with pan juices.
- 6
Finish: Transfer to a serving dish, spoon over juices, and sprinkle with parsley. Serve warm or at room temperature with plenty of bread.
Yield: Serves 4