Ingredients Jump to Instructions ↓

  1. 4 Baby fennel bulbs - quartered

  2. 2 Red onions - cut eight pieces

  3. 4 Roma (plum) tomatoes - halved

  4. 3 tablespoons 45ml Olive oil

  5. 2 tablespoons 30ml Oregano leaves Beet leaves or salad greens

  6. 1 cup 237ml Ligurian or small olives Dressing

  7. 3 tablespoons 45ml Apple cider vinegar

  8. 2 teaspoons 10ml Dijon mustard

  9. 2 tablespoons 30ml Olive oil

  10. 1 Garlic clove - crushed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. Place fennel, onions, and tomatoes in a baking dish. Heat oil in a small saucepan over low heat. Add oregano to pan and heat for 3 minutes. Pour oil over vegetables and bake for 30 minutes. To make dressing, whisk together vinegar, mustard, oil, and garlic. To serve, place vegetables on a bed of baby beet or salad greens on serving plates. Sprinkle salad with olives and dressing. This recipe yields 4 servings.


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