Vegetable Cookbook for Vegans: 100 Fresh and Easy Plant-Based Recipes by Larissa Olczak

Author:Larissa Olczak [Olczak, Larissa]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-08-23T22:00:00+00:00

Roasted Fennel and Tomatoes over Pasta

Serves 6 | Prep time: 10 minutes | Cook time: 30 minutes

With their tender texture, flavorful juices, and mouthwatering caramelization, roasted tomatoes are one of my favorite foods. Pairing them with fennel, which gets just as caramelized through roasting, brings this recipe to a whole new level. Be sure to line your baking sheet with foil so that you can easily funnel the tomato and fennel juices onto your plate for maximum flavor. If you find yourself eating the whole tray, don’t say I didn’t warn you of its deliciousness.

2 pounds cherry tomatoes, halved

1 fennel bulb, thinly sliced

½ sweet onion, thinly sliced

3 tablespoons extra-virgin olive oil

½ teaspoon dried basil

¼ teaspoon dried oregano

Salt

Freshly ground black pepper

6 cups cooked pasta, for serving

1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.

2. Place the tomatoes, fennel, and onion on the prepared baking sheet. Drizzle with the olive oil, and sprinkle with the basil and oregano. Season with salt and pepper. Using your hands or a rubber spatula, toss the mixture until evenly coated. The baking sheet will be a little crowded, but that’s okay.

3. Roast for 30 to 40 minutes, or until the fennel is tender and the tomatoes are caramelized. Serve warm over the pasta.

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