Rosemary Roasted Fennel and Zucchini
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
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!