Fennel-roasted peppers
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Healthy veg and classic Mediterranean flavours come together in this simple but eye-catching dish.
Ingredients
Peppers, all types
2 medium, halved and deseeded
Fennel
2 individual, cut into thin wedges
Cherry Tomatoes
8 individual
Red onion
1 small, cut into thin wedges
Garlic
4 clove(s), skin on
Calorie controlled cooking spray
4 spray(s)
Thyme, Fresh
2 sprig(s)
Balsamic vinegar
1 tablespoon(s)
Rocket
2 portion(s), to serve
Instructions
1
Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Put the peppers, fennel, tomatoes, onion and garlic in a roasting tray and spray with the cooking spray. Scatter with the thyme and season to taste, then roast for 30 minutes until the vegetables are softened and beginning to char.
2
Remove the garlic cloves and squeeze out the flesh, discarding the papery skin. Combine the soft garlic with the balsamic vinegar.
3
Fill the pepper halves with the other vegetables and serve drizzled with the balsamic dressing and some rocket leaves.
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