Fennel and mozzarella traybake

Name: Fennel and mozzarella traybake
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 4 large fennel bulbs, trimmed and cut into quarters lengthways; 290g jar pitted black olives, drained and halved; 3 whole garlic cloves, peeled; 2 large onions, cut into 1cm thick wedges; 250g ciabatta, torn; 440g cherry tomatoes; 10 fresh thyme sprigs; 4 tbsp olive oil; 125g mozzarella, torn

Published: 7 Dec 16
Updated: 18 Mar 24

Test kitchen approved

Enjoy the flavours of Italy in this quick and easy vegetarian traybake recipe. On the table and ready to eat in under an hour – this will quickly become a new family favourite.

Serves 4
Hands-on time 25 min, oven time 30 min

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Ingredients

4 large fennel bulbs, trimmed and cut into quarters lengthways
290g jar pitted black olives, drained and halved
3 whole garlic cloves, peeled
2 large onions, cut into 1cm thick wedges
250g ciabatta, torn
440g cherry tomatoes
10 fresh thyme sprigs
4 tbsp olive oil
125g mozzarella, torn

Method

Heat the oven to 220°C/200°C fan/gas 7. Bring a large saucepan of salted water to the boil, then add the fennel and cook for 5 minutes or until just tender when pierced with a fork. Drain.
Put the fennel and all the remaining ingredients, except the olive oil and mozzarella, into a large, deep roasting dish. Season with salt and pepper, then drizzle over the oil and toss together.
Bake for 20-25 minutes, turning halfway through, until the vegetables are golden and the bread is toasted. Dot the mozzarella over and cook for 5 more minutes or until melted, then serve.

Recipe from October 2016 Issue

Nutrition

Nutrition: per serving

Calories: 572kcals
Fat: 35.1g (8.1g saturated)
Protein: 15.9g
Carbohydrates: 41.3g (11.3g sugars)
Fibre: 13.2g
Salt: 2.7g

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Fennel and mozzarella traybake

Ingredients

Method

Nutrition

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