Tomato and Fennel in Roasted Red Capsicums Recipes
Ingredients :
3 large red capsicums
2 small fennel bulbs
6 Roma tomatoes
6 cloves garlic, sliced
3 tsp fennel seeds
juice of 1 lemon
2 tbsp olive oil
Method :
Preheat the oven to moderate 180C (350F /
Gas 4). Brush a large baking dish with oil. Cut the capsicums in half
lengthways, leaving the stalk attached. Remove the seeds and membrane.
Halve the fennel bulbs and cut into thick slices. Place in a pan of
boiling salted water and cook for 1 minute, then drain and cool. Halve
the tomatoes lengthways, and arrange with the fennel slices in the
capsicum halves. (The amount of fennel used will depend on the size of
the capsicums and the fennel, but the vegetable should fit firmly inside
the capsicum halves.) Add the garlic slices to each capsicum half and
sprinkle with the fennel seeds. Season with salt and freshly ground
black pepper. Sprinkle the lemon juice and half the oil over the
capsicums and brush with the remaining olive oil. Bake for 1 hour, or
until the capsicums are tender, brushing lightly with the oil once or
twice during cooking. Serve hot.
