Baked Fennel with Roasted Red Peppers and Asiago Cheese

Name: Baked Fennel with Roasted Red Peppers and Asiago Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters shredded Asiago cheese; 0 teaspoons freshly ground black pepper; 1 Tbsp butter, melted; 946 milliliters thinly sliced fennel bulb (about 2 medium bulbs); 237 milliliters thinly sliced bottled roasted red bell peppers; 0 teaspoons salt; 2 liters water

Baked Fennel with Roasted Red Peppers and Asiago Cheese might be just the side dish you are searching for. This gluten free, primal, and vegetarian recipe serves 4. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 91 calories. A mixture of bottled roasted bell peppers, pepper, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

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Oven

Bring 2 quarts water to a boil in a large saucepan.

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Water

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Sauce Pan

Add fennel; cook 10 minutes or until tender.

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Fennel

Drain.

Combine fennel and roasted red bell peppers in a 1 1/2-quart casserole dish coated with cooking spray; toss well.

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Roasted Red Peppers

Cooking Spray

Fennel

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Casserole Dish

Drizzle with melted butter, and sprinkle with salt and black pepper. Top with cheese.

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Salt And Pepper

Butter

Cheese

Bake at 400 for 17 minutes or until cheese is lightly browned.

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Cheese

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Oven

Note: To quickly slice fennel, use a food processor with a slicing attachment. To slice by hand, cut off the stalks, and cut the bulb in half from the top through the bottom.

Ingredients you will need

Fennel

Equipment you will use

Food Processor