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.
4 servings
Preparation
- Preheat the broiler to high.
- 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.
- 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.
- Meanwhile, core and halve the tomatoes. Season with salt and pepper.
- 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
Dining and Cooking