Broiled Fennel With Tomatoes and Parmesan Cheese
Published January 8, 1991
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 unblemished fennel bulbs, about ½ pound each
2 tablespoons olive oil
Salt and freshly ground pepper to taste
4 small plum ripe tomatoes
4 tablespoons grated Parmesan or Romano cheese
2 tablespoons finely chopped fresh herbs like basil, parsley or rosemary (if rosemary is used, only 1 tablespoon)
Nutritional analysis per serving (4 servings)
11 grams carbs; 9 milligrams cholesterol; 137 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 411 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the broiler to high.
- Step 2
Trim the fennel, leaving the bulbs intact. Cut each bulb lengthwise into ¼-inch-thick slices. Arrange the slices in one layer in a baking dish.
- Step 3
Brush the fennel with 1 tablespoon of the oil. Sprinkle the fennel with salt and pepper. Put the fennel slices under the broiler about 6 inches from the heat. Broil 5 minutes. Turn the slices and cook 3 minutes more.
- Step 4
Meanwhile, core and halve the tomatoes. Season with salt and pepper.
- Step 5
Arrange the tomatoes, cut side up, around the fennel. Brush with the remaining 1 tablespoon of oil. Sprinkle the fennel and tomatoes with cheese. Broil 2 minutes and sprinkle with the herbs. Serve.
Private Notes