Roasted Fennel And Tomato Salsa
From christinem 13 years ago
- 20 to make
- Serves 12
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!
Ingredients
- 1 small fennel bulb, trimmed, fronds reserved shopping list
- 1 small red onion shopping list
- 1 small red bell pepper shopping list
- 4 cloves garlic shopping list
- 2 tsp olive oil shopping list
- 2 tsp Greek, Italian, Tuscan or similar seasoning blend shopping list
- 3 medium tomatoes shopping list
- 1 tbsp lemon juice shopping list
- Salt & pepper to taste shopping list
- 1 pepperoncini, minced shopping list
- 1/4 to 1/2 tsp crushed red pepper flakes shopping list
- 1 tbsp chopped fresh parsley shopping list
How to make it
- Chop about 1 tbsp of the fennel fronds and set aside. Reserve remaining fronds for another use.
- 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.
- Bake at 425 degree for 15 minutes or until just tender, turning once or twice during roasting. Let cool slightly.
- Place roasted vegetables in food processor and pulse a few times.
- Cut tomatoes in large chunks and add to processor; process a few seconds until tomatoes are chopped.
- Stir in lemon juice, fennel fronds, remaining 1 tsp. seasoning blend, salt & pepper to taste, pepperoncini and red pepper flakes.
- Garnish with fresh parsley
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