Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.3 Kcal (106 kJ) | ||
| Calories from fat | 6.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 12.94mg | 1% | |
| Potassium | 181.48mg | 4% | |
| Total Carbs | 4.09g | 1% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.4mg | 25% | |
| Calcium | 17.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 34.79 Kcal (146 kJ) | ||
| Calories from fat | 9.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 1% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 17.8mg | 1% | |
| Potassium | 249.61mg | 4% | |
| Total Carbs | 5.63g | 1% | |
| Sugars | 2.21g | 6% | |
| Dietary Fiber | 1.6g | 5% | |
| Protein | 0.98g | 1% | |
| Vitamin C | 25.2mg | 31% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 6.1mg | 25% | |
| Calcium | 24.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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