Roasted Fennel, Tomatoes and Mushrooms

Method/Steps

1. Rinse fennel and tomatoes, brush mushrooms. Cut fennel heads in half vertically. Cut tomatoes in half lengthwise.

2. Lightly oil a pan large enough to hold all the vegetables. Lay fennel and tomatoes cut side down; rub with oil. Bake in a 450°F oven for 10 minutes.

3. Remove stems from mushrooms. Rub tops of mushrooms very lightly with oil. After fennel has cooked, set mushrooms, stem side down in the pan. Bake until fennel turns dark brown on bottom sides and mushrooms are browned, about 25 minutes longer. Turn both over  and continue cooking until fennel is tender when pierced, tomatoes and mushrooms are browned.

4. Remove vegetables from the oven and add broth to the not pan, tilting to moisten the brown drippings. Serve vegetables drizzled with pan drippings. Season to taste with salt and pepper.