ROASTED FENNEL, MUSHROOM, & TOMATO WITH DILL

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Roasted Fennel, Mushroom, & Tomato With Dill image

This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill". (Recipe # 146425) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets (151491) This is simple, fresh and no leftovers!

Provided by Chef 477627

Categories     Onions

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium red onion, sliced
1 cup mushroom, chopped
1 fennel bulb, sliced
1 large tomatoes, cut in chunks
1 medium zucchini, cut in 1/2-inch half moons
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon dried dill (or 1 teaspoon fresh dill)

Steps:

  • Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
  • Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
  • Add prepared vegetables and toss gently until well coated.
  • Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.

Nutrition Facts : Calories 160.1, Fat 7.5, SaturatedFat 1.1, Sodium 370.1, Carbohydrate 22.4, Fiber 7, Sugar 7, Protein 5.1

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