- 2 fennel bulbs
- 12 cherry tomatoes
- salt and black pepper, to taste
- 6 tablespoons olive oil
1. Blanch the fennel: Wash the fennel & tomatoes. Trim the stalks and bottom off the fennel, and remove the outer layers. Quarter it vertically. Bring a pot of salted water to a boil, and put the fennel quarters in it. Once it has come back to a boil, cook for 10-12 minutes.
2. Roast the vegetables: While the fennel is blanching, preheat the oven to 400 degrees. Put the tomatoes & fennel in a pan, leaving some space between them. Sprinkle them with salt and pepper, then drizzle them with oil. Roast for 20 minutes, turning them over halfway through. Then finish them off by broiling for about 5 minutes, until they have a nice caramelized char on top.