Roasted California Fennel with Olive Tapenade, Feta & Mint

Preheat oven to 375°F.

Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.

Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.

Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.

To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.

To Make Ahead: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.