Fennel and mozzarella tray bake

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.