Another one sheet meal that was healthy and delicious!
1 fennel bulb, cored and sliced into thin slices
1 red pepper, sliced
1 green pepper, sliced
1/2 c. yellow onion, diced
1 T. garlic, minced
1 T. balsamic vinegar
2 t. Dijon mustard
Red pepper flakes
3/4 lb. cooked Italian sausage, cut into slices
3 T. Parmesan cheese, grated
Preheat the oven to 425.
Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.
Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.
This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.
I have a love/hate relationship with fennel. Sometimes I like it, and other times I don’t. I think it all depends on how I cook it. This method was delicious!
1 or 2 fennel bulbs
Salt & pepper
Preheat the oven to 375.
Cut the stem and the root off the fennel bulb.
Remove the outer layer of the fennel bulb.
Slice the bulb lengthwise into 1/4 inch slices.
Lay them on a greased cookie sheet in one layer.
Sprinkle with salt and pepper, and drizzle with olive oil.
Grate some parmesan cheese on top.
Bake in the oven for 40 to 50 minutes until the fennel is browned and soft.