Recipe for Baked Fennel with Red Peppers and Parmesan 
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Yield:
6
Ingredients:
Amount Ingredient
vegetarian
3 x heads of fennel
1 x salt and freshly ground black pepper
1/2 x red pepper seeded and cut into pencil thin strips
2 tbl olive oil
75 gm parmesan grated
Instructions:
Instructions: Remove the tops of the fennel and cut each bulb into four wedges.

Cook in boiling salted water on the boiling plate for about 10 minutes then drain and refresh in cold water.

Toss the fennel and strips of pepper in olive oil until all are coated well.

Arrange the fennel quarters in an ovenproof dish placing strips of pepper in between.

Season with salt and pepper sprinkle with grated parmesan and dust with paprika.

Bake on the floor of the roasting oven for 15 to 20 minutes until the fennel is tender.

This combination of mediterranean vegetables goes well with steaks and lamb.

Serves 6

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