Roasted Fennel with Olives, Feta, and Dried Tomatoes

Ingredients

• 150 g dried tomatoes (in oil)
• 100 g black pitted olives
• 60 g green pitted olives
• 1 small onion
• 2 cloves garlic
• 3 bulbs fennel
• 1 sprig rosemary
• 1 sprig thyme
• Salt
• Pepper
• 2 tbsp olive oil
• 4 tbsp vegetable broth
• 150 g Feta

Instructions

1. 1.

   Pat dried tomatoes dry with a kitchen towel. Drain olives. Peel the onion and garlic. Cut the onion into eighths and the garlic into thin slices. Wash, trim, and cut fennel lengthwise into eighths. Set aside fennel fronds.

2. 2.

   Wash herbs and shake them dry. Arrange vegetables, olives, and herbs in a baking dish, season with salt and pepper, drizzle with olive oil, and pour over vegetable broth. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes. Divide the roasted vegetables onto four plates, crumble feta on top, and garnish with fennel fronds.