By Abby Dank
Fennel Roasted Peppers
3 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 11:29:57 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
8
Low
Nutrition per serving
Calories135.7 kcal (7%)
Total Fat4.1 g (6%)
Carbs23.1 g (9%)
Sugars12.9 g (14%)
Protein4 g (8%)
Sodium70.9 mg (4%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200°C (390°F), fan 180°C (355°F), gas mark 6. Put the peppers, fennel, tomatoes, onion and garlic in a roasting tray and spray with the cooking spray. Scatter the thyme and season to taste, then roast for 30 minutes until the vegetables are softened and beginning to char.
OvenHeat
TrayStep 2
Remove the garlic cloves and squeeze out the flesh, discarding the papery skin. Combine the soft garlic with the balsamic vinegar.
Step 3
Fill the pepper halves with the other vegetables and serve drizzled with the balsamic dressing and some rocket leaves.
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