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Rosemary Roasted Fennel and Zucchini

What you need: 

1 fennel bulb, 1/3" thick slices
1 zucchini, 1/2" thick matchsticks
olive oil, as needed
2 tablespoons fresh rosemary, chopped
salt and pepper, to taste
1/4 cup vegan parmesan cheese
3 tablespoons pine nuts

What you do: 

1. Preheat oven to 400 degrees F. Layer zucchini sticks and fennel slices in baking pan; try not to overlap much.
2. Drizzle with olive oil, chopped rosemary, salt and pepper.
3. Sprinkle on parmesan vegan cheese and pine nuts. Bake for 25-30 minutes or until light brown. Serve immediately!

Preparation Time: 
40 min
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

This was so delicious!  To make a heartier entree, I added a few quartered Yukon Gold potatoes (though probably any variety would do) and some garlic cloves (leave the cases on and remove just before eating).  Roasted vegetables are always great, especially when rosemary and pine nuts are involved!

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