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Monday, January 31, 2011

Meatless Monday - Fennel

Roasted Fennel With Zucchini

1 fennel bulb, with greens and base removed (sliced)

1 zucchini (cut in half, then  cut in quaters)
1/4 cup  powdered vegan Parmesan cheese
3 tablespoon pine nuts
Thyme, to taste
Olive oil
Salt and pepper, to taste

Preheat oven to 375 degrees. Lightly coat the bottom of a 8" baking dish with olive oil. Layer zucchini sticks and fennel slices in a baking pan. Drizzle with  some additional olive oil. Sprinkle on  thyme, salt,  pepper, vegan  Parmesan  cheese and pine nuts. Cover with foil. Bake for 30-45 minutes. I like to let it cook until the small pieces crisp-up and nearly burn, and the large pieces are tender. Serve immediately. Makes two generous servings. This stuff is so good!


Millie said...

sounds so yummy...nice job.

Gilding Lilies said...

Thanks, it really is super yummy.

Jamie said...

I really should give this a try - I've always wanted to try cooking with fennel as a main ingredient but never have

Gilding Lilies said...

Yeah, it's funny, I had never prepared fennel, until about two monthes ago, when I decided to broaden my horizons. Now I'm hooked!

Teri and the cats of Furrydance said...

I love fennel in salads instead of celery...

Gilding Lilies said...

Thats what I want to do next, use it in a salad.