By Abby Dank
Fennel Roasted Peppers
3 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 11:29:57 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
8
Low
Nutrition per serving
Calories135.9 kcal (7%)
Total Fat4.1 g (6%)
Carbs23.1 g (9%)
Sugars12.9 g (14%)
Protein4 g (8%)
Sodium70.9 mg (4%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200°C (390°F), fan 180°C (355°F), gas mark 6. Put the peppers, fennel, tomatoes, onion and garlic in a roasting tray and spray with the cooking spray. Scatter the thyme and season to taste, then roast for 30 minutes until the vegetables are softened and beginning to char.
TrayStep 2
Remove the garlic cloves and squeeze out the flesh, discarding the papery skin. Combine the soft garlic with the balsamic vinegar.
Step 3
Fill the pepper halves with the other vegetables and serve drizzled with the balsamic dressing and some rocket leaves.
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