Fennel and mozzarella tray bake

Fennel and mozzarella tray bake
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 30 min

Enjoy the flavours of Italy in this quick and easy vegetarian traybake recipe. On the table and ready to eat in under an hour – this will quickly become a new family favourite.

Nutrition: per serving

Calories
572kcals
Fat
35.1g (8.1g saturated)
Protein
15.9g
Carbohydrates
41.3g (11.3g sugars)
Fibre
13.2g
Salt
2.7g
Calories
572kcals
Fat
35.1g (8.1g saturated)
Protein
15.9g
Carbohydrates
41.3g (11.3g sugars)
Fibre
13.2g
Salt
2.7g

Ingredients

  • 4 large fennel bulbs, trimmed and cut into quarters lengthways
  • 290g jar pitted black olives, drained and halved
  • 3 whole garlic cloves, peeled
  • 2 large onions, cut into 1cm thick wedges
  • 250g ciabatta, torn
  • 440g cherry tomatoes
  • 10 fresh thyme sprigs
  • 4 tbsp olive oil
  • 125g mozzarella, torn

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Bring a large saucepan of salted water to the boil, then add the fennel and cook for 5 minutes or until just tender when pierced with a fork. Drain.
  2. Put the fennel and all the remaining ingredients, except the olive oil and mozzarella, into a large, deep roasting dish. Season with salt and pepper, then drizzle over the oil and toss together.
  3. Bake for 20-25 minutes, turning halfway through, until the vegetables are golden and the bread is toasted. Dot the mozzarella over and cook for 5 more minutes or until melted, then serve.

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