This roasted red pepper, fennel and onion casserole with optional bacon makes a satisfying light lunch, especially if you’ve had a large breakfast 🙂
Quick and easy with crisp, tender roasted vegetables, the casserole is also perfect as a side dish with either chicken, pork chops or steak.
Roasted Fennel, Red Pepper and Onion
2 fennel bulbs, sliced
2 red bell peppers, cut into squares
2 small onions, quartered
3 large cloves garlic, slivered
1 tsp sage leaves
Salt and pepper
1 1/2 tbsp olive oil
Crisp fried bacon batons(optional)
In a large bowl, mix the vegetables, seasonings and oil together. Pour into a roasting pan and roast at 425 degrees F for about 35 minutes, stirring half way. If using the bacon, sprinkle on top of the roasted vegetables.
This looks delectable and so healthy! Thank you for sharing!
I’m still sitting on the fence with regards to fennel, but I think this would go down well – nice and crunchy, plus it’s a feast for the eyes 😀
Thank you Frugal but fennel is good! Try a raw sliced fennel and cucumber salad with a little vinegar and sugar.
Don’t even talk to me about cucumber. It is the most vile ingredient on the planet and has a propensity for being tasted akin to that of the triangle for being heard in an orchestra.
Frugal, Frugal. I love the triangle in an orchestra…..
I didn’t say I didn’t like the triangle, merely that one can hear it over everything, yet it makes such a quiet sound.
Oh, duh. But that means that you think that the taste of cucumber overwhelms every other taste in a dish? Au contraire! It has a mild, quiet, green taste that is as complimentary in a dish as the triangle is in a orchestra.
No, I don’t necessarily think that… but I always know it’s there and I can always taste it, if even a little… just like the ping of a triangle…
Roasting vegetables brings out all their lovely flavors. I just love fennel and don’t understand why more people don’t eat it.
I don’t either. Maybe a bad childhood experience 🙂
This is great, I love using fennel in my dishes!
I love fennel too. I think that the aversion to it has to do with its kind of licorice-y, anise-y taste maybe . . .
But these colors are beautiful. And who doesn’t want to eat beautifully colored food?
Yes but Daisy you do taste a mild anise-y flavor when it’s raw but when its roasted, the flavor changes, sort of like garlic. I love looking at and eating beautifully colored food!
As beautiful as your pork belly is I am very tempted to go and have a whine at Jacques cafe as well! Maybe i will get a sugar cube of morning delight as consolation.. wonderful.. c
🙂
nice! lovely and light recipe. To save time, instead of grilling the peppers separately.