BROILED FENNEL WITH TOMATOES AND PARMESAN CHEESE

Broiled Fennel With Tomatoes and Parmesan Cheese image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 unblemished fennel bulbs, about 1/2 pound each
2 tablespoons olive oil
Salt and freshly ground pepper to taste
4 small plum ripe tomatoes
4 tablespoons grated Parmesan or Romano cheese
2 tablespoons finely chopped fresh herbs like basil, parsley or rosemary (if rosemary is used, only 1 tablespoon)

Steps:

Preheat the broiler to high.
Trim the fennel, leaving the bulbs intact. Cut each bulb lengthwise into 1/4-inch-thick slices. Arrange the slices in one layer in a baking dish.
Brush the fennel with 1 tablespoon of the oil. Sprinkle the fennel with salt and pepper. Put the fennel slices under the broiler about 6 inches from the heat. Broil 5 minutes. Turn the slices and cook 3 minutes more.
Meanwhile, core and halve the tomatoes. Season with salt and pepper.
Arrange the tomatoes, cut side up, around the fennel. Brush with the remaining 1 tablespoon of oil. Sprinkle the fennel and tomatoes with cheese. Broil 2 minutes and sprinkle with the herbs. Serve.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 411 milligrams, Sugar 6 grams