Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese. Seafood Lasagna with Mushrooms and ZucchiniHoje para. These roasted vegetables are the perfect side dish for chicken, beef or pork. Sprinkle with garlic, salt and pepper.
Am sharing the way I make.
Arrange the fennel in the dish.
Sprinkle with salt and pepper, then with the Parmesan.
You can cook Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese
- Prepare 2 of long, red sweet Italien peppers.
- Prepare 4 of peeled, cloves of garlic.
- Prepare 2 of baby fennel bulbs.
- It's 8 of close cup chestnut mushrooms.
- It's 1 of small onion.
- It's 1 of pinch paprika.
- Prepare 1 pinch of of salt.
- It's 1 of pinch fresh ground black pepper.
- You need 1 large of sprig fresh rosemary.
- It's 2 tbsp of of rapeseed oil.
- It's 6 of slices mature, good melting cheese.
These golden brown, tender mushrooms and onions are roasted to juicy perfection and drizzled with an intensely flavorful garlic and wine Cheese - grated parmesan, pecorino or shredded white cheddar cheese. A simple recipe for roasted fennel with Parmesan. A simple recipe for delicious roasted fennel with Parmesan. Oven baking mellows the strong licorice taste of this vegetable and brings The addition of Parmesan makes this it extra delicious.
Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese instructions
- Clean the red peppers, cut the top and remove seeds .Slice each into 8 thin strips and remove the membrane. Peel the garlic and cut into quarters..
- Cut the baby fennel into strips and cut the mushroom into halves , peel the onion and slice thinly, cut the rosemary into three or four pieces.
- Add 1/2 of the oil into a ovenproof dish, layer the vegetables into the dish add the seasonings of salt, pepper , paprika and add the rosemary , sprinkle with the remaining oil . Rub it all together so that it is covered in a third layer of oil and seasoning..
- Bake in oven at 175°C for about an hour until vegetables are al dente, remove from oven , then add the cheese on top and bake until cheese is golden brown and melted . Enjoy..
Though it's also excellent with no cheese if you're so inclined. Top fennel with bread crumbs, then cheese; season all with a grating of pepper (hold off on salt, because the cheese is salty). Sprinkle with parsley and let sit. Line a heavy-duty rimmed baking sheet with If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
