Roasted Fennel And Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Roasted fennel, onion, red pepper and garlic are tossed with fresh tomatoes and seasonings to create a sort of Mediterannean salsa or bruschetta topping. It goes well with broiled fish or chicken, too! Read more ! Ingredients:
1 small fennel bulb, trimmed, fronds reserved |
1 small red onion |
1 small red bell pepper |
4 cloves garlic |
2 tsp olive oil |
2 tsp greek, italian, tuscan or similar seasoning blend |
3 medium tomatoes |
1 tbsp lemon juice |
salt & pepper to taste |
1 pepperoncini, minced |
1/4 to 1/2 tsp crushed red pepper flakes |
1 tbsp chopped fresh parsley |
Directions:
1. Chop about 1 tbsp of the fennel fronds and set aside. Reserve remaining fronds for another use.
2. Slice fennel bulb into 1/2 thick pieces. Cut onion and bell pepper into 2 chunks. Place vegetables and whole cloves of garlic on a baking sheet and drizzle with olive oil. Season with 1 tsp. Greek seasoning.
3. Bake at 425 degree for 15 minutes or until just tender, turning once or twice during roasting. Let cool slightly.
4. Place roasted vegetables in food processor and pulse a few times.
5. Cut tomatoes in large chunks and add to processor; process a few seconds until tomatoes are chopped.
6. Stir in lemon juice, fennel fronds, remaining 1 tsp. seasoning blend, salt & pepper to taste, pepperoncini and red pepper flakes.
7. Garnish with fresh parsley
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