Broiled Fennel With Tomatoes and Parmesan Cheese

Ingredients

• 2 unblemished fennel bulbs, about 1/2 pound each
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 4 small plum ripe tomatoes
• 4 tablespoons grated Parmesan or Romano cheese
• 2 tablespoons finely chopped fresh herbs like basil, parsley or rosemary (if rosemary is used, only 1 tablespoon)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    167 calories; 10 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 7 grams protein; 9 milligrams cholesterol; 258 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the broiler to high.
2. Trim the fennel, leaving the bulbs intact. Cut each bulb lengthwise into 1/4-inch-thick slices. Arrange the slices in one layer in a baking dish.
3. Brush the fennel with 1 tablespoon of the oil. Sprinkle the fennel with salt and pepper. Put the fennel slices under the broiler about 6 inches from the heat. Broil 5 minutes. Turn the slices and cook 3 minutes more.
4. Meanwhile, core and halve the tomatoes. Season with salt and pepper.
5. Arrange the tomatoes, cut side up, around the fennel. Brush with the remaining 1 tablespoon of oil. Sprinkle the fennel and tomatoes with cheese. Broil 2 minutes and sprinkle with the herbs. Serve.

20 minutes