Recipe: At Home Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese

Recipe: At Home Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese Delicious, fresh and tasty.

Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese. Clean the red peppers, cut the top and remove seeds. Peel the garlic and cut into quarters. Cut the baby fennel into strips and cut the mushroom into halves , peel the onion and slice thinly, cut the rosemary into three or four pieces Sig's Fennel & Portobello Mushroom Bake Just an experiment of mixing flavours I like.

The taste of roasted fennel with sweet cherry tomatoes is irresistible.

It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.

Oven roasted rainbow trout with saffron mushrooms This was wonderfully delicious!

You can have Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese

1. You need 2 of long, red sweet Italien peppers.

2. Prepare 4 of peeled, cloves of garlic.

3. Prepare 2 of baby fennel bulbs.

4. Prepare 8 of close cup chestnut mushrooms.

5. You need 1 of small onion.

6. You need 1 of pinch paprika.

7. You need 1 pinch of of salt.

8. Prepare 1 of pinch fresh ground black pepper.

9. Prepare 1 large of sprig fresh rosemary.

10. You need 2 tbsp of of rapeseed oil.

11. You need 6 of slices mature, good melting cheese.

This delightful combination of flavours makes a very attractive first course.

I love to serve the peppers on a faded antique plate that I have, which shows off their outstanding colour.

The dish needs lots of really good bread, as there's always a profusion of fragrant juices.

If you want to make the peppers ahead of Drizzle with the oil.

Sig's Oven Roasted Fennel, Peppers and Mushrooms with Cheese instructions

1. Clean the red peppers, cut the top and remove seeds .Slice each into 8 thin strips and remove the membrane. Peel the garlic and cut into quarters..

2. Cut the baby fennel into strips and cut the mushroom into halves , peel the onion and slice thinly, cut the rosemary into three or four pieces.

3. Add 1/2 of the oil into a ovenproof dish, layer the vegetables into the dish add the seasonings of salt, pepper , paprika and add the rosemary , sprinkle with the remaining oil . Rub it all together so that it is covered in a third layer of oil and seasoning..

4. Bake in oven at 175°C for about an hour until vegetables are al dente, remove from oven , then add the cheese on top and bake until cheese is golden brown and melted . Enjoy..

How To Make Italian Roasted Mushrooms And Veggies.

Detailed measurements and instructions are found on the printable recipe card at the bottom of the page.

Assemble veggies: In a large bowl mix all the ingredients save for the fresh parsley.

Toss well to combine and spread on a baking sheet.

The caramelized and buttery flavour: the fennel becomes soft and practically melts in your mouth when roasted.