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
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!