Fennel and mozzarella traybake
- Published: 7 Dec 16
- Updated: 26 May 25
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.
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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
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Method
- 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.
- 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.
- 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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- Recipe from October 2016 Issue
Nutrition
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
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