If you’ve ever tasted roasted fennel you will know that it’s quite different from raw. When it cooks it loses its crunch and aniseed notes and instead becomes sweet and mellow and soft – like in this flavourful dish of Roasted Fennel with Vegetables and Feta. It’s flavourful simply because it is a combination of a variety of flavours, both sweet and sour, including two tried and tested ingredients which add richness and depth to any dish really – wine and sun-dried tomatoes.
There are 3 separate parts to this recipe, 2 of which can be cooked simultaneously so the recipe doesn’t take very long to make. Once the fennels are in the oven (they only need to be sliced, seasoned and drizzled with a bit of olive oil) you can get started on the vegetable sauce, which should be pretty much finished by the time the fennels are ready to come out of the oven. Then all that’s needed is to combine the two, scatter some crumbled feta on top (and drizzle with more olive oil if you like – highly recommended!) and the dish goes back in the oven for only 8 more minutes. In about 45 minutes you’ll have a rich (without having added very much fat), hearty, healthy, vegetarian dish that tastes like it’s been cooking for 4 slow hours.
This Roasted Fennel with Vegetables and Feta can be served with pasta, rice or potatoes or simply a slice of good bread with a drizzle of olive oil (olive oil tastes fantastic in this recipe!). I used haricot beans but you can use other beans if you prefer. I chose haricot simply because I wanted small beans that wouldn’t dominate the sauce.
Today was one of those rare and precious occasions when every member of my family loved dinner. My youngest son even declared he wants to be a vegetarian!
For more quick and healthy weeknight dinner ideas click < THIS LINK >.
This recipe was shared with Meat Free Mondays, CookBlogShare (co-hosted by Hijacked by Twins and Easy Peasy Foodie), What’s Cookin’ Wednesday, Fiesta Friday, Saucy Saturdays (hosted by Mid-Life Croissant, The Flavor Bender, Take Two Tapas and La Petit Chef) and Recipe of the Week
Yields 4 portions
5 minPrep Time
45 minCook Time
50 minTotal Time
- 2 fennel bulbs
- 100 g feta
- 1 tin tomatoes
- 1 cup haricot beans (tinned or soaked overnight and cooked)
- 2 garlic cloves, finely chopped
- 1 red onion, finely chopped
- 1 large carrot, diced
- 1 bell red pepper, roughly chopped
- 4 tablespoons sun-dried tomatoes, finely chopped
- 2 tablespoons olive oil (plus more for drizzling)
- 4 tablespoons white wine
- 1-2 bay leaf
- 1 tablespoon oregano
- Salt and pepper to taste
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking sheet with non-stick paper. Cut the fennels lengthways into quarters and place on the baking sheet. Season, drizzle with olive oil and pop in the oven for 35 minutes (remove from the oven and raise the temperature to 450 F/ 230 C/ gas mark 8).
- While the fennels are roasting prepare the sauce. In a medium saucepan heat up 2 tablespoons of olive oil. Add the onion, garlic and bay leaf and cook for 2 minutes over a medium heat, stirring occasionally. Add the wine, carrot, pepper, beans and tomatoes and stir well.
- Add the sun-dried tomatoes, oregano , season to taste, stir, cover and bring to the boil. Lower the heat and simmer for 25 minutes.
- Transfer the sauce to a baking dish, place the fennel on top, scatter feta pieces, drizzle with a little more oil and place in the hot oven (remember it's at gas mark 8) for about 8 minutes. Garnish with freshly chopped chives (optional) and serve.
A large part of preparation time is included in cooking time