Baked Fennel and Tomato

Baked Fennel and Tomato is a flavorful Lebanese dish that combines the sweet, anise-like flavor of fennel with the bright acidity of tomatoes, creating a delightful side or light main. This dish is enhanced with fresh herbs and a hint of spice, making it a vibrant addition to any meal.

Ingredients

• Fennel bulb - 1 large (about 300g)
• Ripe tomatoes - 2 medium (about 250g)
• Olive oil - 2 tablespoons (30 ml)
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 1 tablespoon, chopped
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon (15 ml)

Steps

1. Preheat your oven to 200°C (400°F).
2. Trim the fennel bulb, removing the stalks and fronds, and slice it into thin wedges.
3. Wash the tomatoes and cut them into wedges.
4. In a mixing bowl, combine the fennel, tomatoes, minced garlic, olive oil, paprika, salt, and black pepper. Toss everything together until well coated.
5. Spread the fennel and tomato mixture in a single layer in a baking dish.
6. Bake in the preheated oven for 25-30 minutes, or until the fennel is tender and slightly caramelized.
7. Remove from the oven and drizzle with lemon juice, then sprinkle with chopped parsley and mint before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants, which may reduce inflammation and lower the risk of chronic diseases.

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