This roasted red pepper, fennel and onion casserole with optional bacon makes a satisfying light lunch, especially if you’ve had a large breakfast
Quick and easy with crisp, tender roasted vegetables, the casserole is also perfect as a side dish with either chicken, pork chops or steak.
Roasted Fennel, Red Pepper and Onion
2 fennel bulbs, sliced
2 red bell peppers, cut into squares
2 small onions, quartered
3 large cloves garlic, slivered
1 tsp sage leaves
Salt and pepper
1 1/2 tbsp olive oil
Crisp fried bacon batons(optional)
In a large bowl, mix the vegetables, seasonings and oil together. Pour into a roasting pan and roast at 425 degrees F for about 35 minutes, stirring half way. If using the bacon, sprinkle on top of the roasted vegetables.