Tomato and Fennel in Roasted Red Capsicums

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Tomato and Fennel in Roasted Red Capsicums

 

3 large red capsicums

2

small fennel bulbs

6 roma tomatoes

6 cloves garlic, sliced

3 tsps.

fennel seeds

juice of 1 lemon

2 tbsps. olive oil

 

Preheat the oven

to moderate 350 degrees. 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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