Fennel, Pepper & Swiss Chard vegetable bake

Sometimes there are those days in life when you just want a plate of healthy goodness for your dinner. This was actually inspired by an Ottolenghi instagram picture that came up recently so I thought i would create my own tiny Italian version. My friend Rob, had been partying hard at Fashion week so came over for a detox evening so I rustled this up for him with all my heart. We then continued to spend the evening watching the trashiest TV on ITVbe. Life was complete ha.

Ingredients (serves 2-3)

Olive Oil

1 garlic clove, chopped

1 onion, finely chopped

2 fennel, chopped

2 red peppers, chopped

6 large plum tomatoes, chopped

1 glass of white wine

Breadcrumbs

Lemon zest

Salt & Black Pepper

Parmesan, grated

  • Pre-heat the oven at 220c.
  • Fry the onion and garlic in olive oil for 5 minutes on a medium heat in a saucepan.
  • Then add the fennel, cook for 5 minutes; then add the pepper.
  • Add the white wine, increase the heat slightly and allow for it to evaportae
  • Then add the chopped tomatoes, season with salt, cover and cook for 10-15 minutes.
  • Add mixture to an oven proof dish.
  • Mix the lemon zest, black pepper, parmesan to the breadcrumbs and sprinkle on top.
  • Bake in the oven for 15-20 minutes
  • Serve it up with chicken or fish or on its own with some rice. Lush bags.

 

2 Comments

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