Roasted Fennel with Olive Tapenade and Feta Cheese
Servings 4
Equipment
- Large Baking Dish
Ingredients
- 2 large fennel bulbs, outer layer discarded, each sliced into 4 equal slices
- Olive oil for drizzling
- Sea salt and freshly cracked pepper to taste
Tapenade:
- 1 cup pitted kalamata olives chopped
- 3 tbsp fresh flat-leafed parsley chopped
- 2 tbsp olive oil
- 1 tbsp drained and rinsed capers chopped
- 1 tbsp red wine vinegar
- 3 small garlic cloves minced
- ½ tsp crushed red pepper
- ½ tsp dried tarragon
Serving:
- 3 tbsp feta cheese crumbles
- Fennel fronds for garnish
Instructions
- Preheat the oven to 375 degrees. Coat a glass baking dish with olive oil cooking spray.
- Prepare the fennel by discarding the thick outer layers of each bulb and slicing each into 4 equal slices.
- Lay the pieces into the baking dish and drizzle with olive oil, then season with sea salt and freshly cracked pepper to taste.
- Turn the fennel over and drizzle the other side with olive oil, then season with sea salt and freshly cracked pepper to taste.
- Cook the fennel by putting the baking dish in the oven and roasting it for 30-35 minutes.
- Flip the fennel over, then return to the oven and roast for another 30-35 minutes or until golden brown and tender.
- Meanwhile, make the tapenade by combining the olives, parsley, olive oil, capers, vinegar, garlic, crushed pepper, and tarragon in a bowl. Season with sea salt and freshly cracked pepper to taste and toss to coat evenly. Set aside to allow the flavors to mingle while the fennel roasts.
- Remove the fennel from the oven once it is golden brown and very tender.
- To serve, arrange the fennel on a serving platter, then sprinkle with the olive tapenade, feta cheese, and fennel fronds.
- Serve immediately. Enjoy.