Oven-roasted fennel with tomatoes, olives, and parmesan

We’ve all been there – you get home late, tired, and not in the mood for anything complicated, but you still want something delicious. You open the fridge and pull out whatever ingredients you happen to have: fennel, a couple of tomatoes, some olives, and a bit of Parmesan. You throw them into a baking dish, drizzle with olive oil, and pop them in the oven. Sometimes, it’s the simplicity that brings the most joy. This dish is a perfect example of that – simple yet full of flavor. The fennel softens and lightly caramelizes in the oven, while the tomatoes retain their freshness and acidity. The Parmesan and crispy breadcrumbs form a golden crust that’s both comforting and satisfying. It’s an easy yet elegant dish that works wonderfully as a side or a light main course – and a reminder that even the most basic ingredients can turn into something wonderful with just a little time and heat.

Ingredients

• 2 fennel bulbs, roughly sliced
• 6-8 small tomatoes
• A handful of black olives
• 1 cup grated Parmesan
• 1/2 cup breadcrumbs
• A little oregano
• Fresh parsley
• Plenty of extra virgin olive oil (for example from il circolo)
• Salt and pepper to taste

Method

1. Preheat the oven to 200°C (400°F).
2. Place the sliced fennel, tomatoes, and olives in a baking dish.
3. Season the vegetables with a little oregano, freshly chopped parsley, salt, and pepper.
4. In a bowl, mix the grated Parmesan and breadcrumbs, then sprinkle this mixture over the vegetables.
5. Drizzle generously with olive oil and toss everything to coat evenly.
6. Bake for about 20 minutes, until the fennel is soft and lightly browned, and the crust is golden and crispy.
7. Serve hot and enjoy the delicious aroma.