Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese. See great recipes for Roasted winter veg baked pasta, Roasted tomato marinara too! Add stock; bring to a boil. Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds.
I love to serve the peppers on a faded antique plate that I have, which shows off their outstanding colour. The dish needs lots of really good bread, as there's always a profusion of fragrant juices. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. You can have Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese
- You need 2 of long, red sweet Italien peppers.
- Prepare 4 of peeled, cloves of garlic.
- It's 2 of baby fennel bulbs.
- It's 8 of close cup chestnut mushrooms.
- Prepare 1 of small onion.
- You need 1 of pinch paprika.
- Prepare 1 pinch of of salt.
- Prepare 1 of pinch fresh ground black pepper.
- Prepare 1 large of sprig fresh rosemary.
- You need 2 tbsp of of rapeseed oil.
- It's 6 of slices mature, good melting cheese.
Or do as I do and eat them cold the next day for lunch, with cold cuts, cheese, and hard-boiled eggs. They make a great antipasti plate! More bell pepper recipes that you might enjoy. Assemble veggies: In a large bowl mix all the ingredients save for the fresh parsley.
Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese instructions
- Clean the red peppers, cut the top and remove seeds .Slice each into 8 thin strips and remove the membrane. Peel the garlic and cut into quarters..
- Cut the baby fennel into strips and cut the mushroom into halves , peel the onion and slice thinly, cut the rosemary into three or four pieces.
- Add 1/2 of the oil into a ovenproof dish, layer the vegetables into the dish add the seasonings of salt, pepper , paprika and add the rosemary , sprinkle with the remaining oil . Rub it all together so that it is covered in a third layer of oil and seasoning..
- Bake in oven at 175°C for about an hour until vegetables are al dente, remove from oven , then add the cheese on top and bake until cheese is golden brown and melted . Enjoy..
Toss well to combine and spread on a baking sheet. Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet. I loved the creamy baby potatoes tossed with the roasted mushrooms (and their juices), the tender onions, and the asparagus. I topped this side dish with a sprinkling of some really good Parmesan cheese which gave it a lightly salty flavor. Quick, simple, and delicious - my kind of dish.