Roasted Fennel, Mushroom, & Tomato With Dill |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill . (Cod With Fennel, Mushrooms, Tomato & Dill) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets (151491) This is simple, fresh and no leftovers! Ingredients:
1 tablespoon olive oil |
1 medium red onion, sliced |
1 cup mushroom, chopped |
1 fennel bulb, sliced |
1 large tomato, cut in chunks |
1 medium zucchini, cut in 1/2-inch half moons |
1/4 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
1/2 teaspoon dried dill (or 1 teaspoon fresh dill) |
Directions:
1. Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
2. Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
3. Add prepared vegetables and toss gently until well coated.
4. Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.
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