Tomato and Fennel in Roasted Red Capsicums Recipe

Tomato and Fennel in Roasted Red Capsicums Recipes

Ingredients :

3 large red capsicums

2 small fennel bulbs

6 Roma tomatoes

6 cloves garlic, sliced

3 tsp fennel seeds

juice of 1 lemon

2 tbsp olive oil

Method :

Preheat the oven to moderate 180C (350F / Gas 4). Brush a large baking dish with oil. Cut the capsicums in half lengthways, leaving the stalk attached. Remove the seeds and membrane. Halve the fennel bulbs and cut into thick slices. Place in a pan of boiling salted water and cook for 1 minute, then drain and cool. Halve the tomatoes lengthways, and arrange with the fennel slices in the capsicum halves. (The amount of fennel used will depend on the size of the capsicums and the fennel, but the vegetable should fit firmly inside the capsicum halves.) Add the garlic slices to each capsicum half and sprinkle with the fennel seeds. Season with salt and freshly ground black pepper. Sprinkle the lemon juice and half the oil over the capsicums and brush with the remaining olive oil. Bake for 1 hour, or until the capsicums are tender, brushing lightly with the oil once or twice during cooking. Serve hot.

Serves 6

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