Italian Vegetable Dishes Recipes - Baked Fennel (Finocchio al Forno) Recipe

• 4 fennel bulbs

• 225 g/8 oz courgettes (zucchini), sliced

• 1 green (bell) pepper, sliced

• 30ml/2 tbsp olive oil

• 15 ml/1 tbsp chopped fresh sage

• 30 ml/2 tbsp lemon juice

• 1 garlic clove, crushed

• Salt and freshly ground black pepper

Method:

1. Slice each fennel bulb, reserving the green fronds for garnishing, and place in an ovenproof dish.

2. Add the sliced courgettes and pepper. Blend the oil, sage, lemon juice and garlic and brush over the vegetables.

3. Season with the salt and pepper and bake in a preheated oven, uncovered, at 200°C/400°F/gas mark 6 for 35 minutes.

4. Garnish with the fennel fronds and serve.