A Simple Mediterranean Vegetable Feast!

IMG_5528

I wanted to try a new recipe using my Talley Farms Fresh Harvest CSA sweet potatoes and I came across a recipe from Inspiralized that had been adapted from Food Network to incorporate spiralized sweet potatoes. It creates a simple Mediterranean vegetable feast and was a perfect use for them!

IMG_5532

 

IMG_5540

Roasted Fennel with Sweet Potato Noodles, Charred Tomatoes, Olives and Pecorino. I love roasted fennel and since tomatoes are out of season, charring them brings out a nice sweet flavor and creates a sauce with their juices. The addition of Kalamata olives and Pecorino cheese complete the dish to bring out the Mediterranean flavors. This is a very healthy dish with no additional sauce other than the olive oil used to coat the vegetables. They create their own moisture to make this dish simple and delicious!

IMG_5545

Serves 6

Ingredients

  • 2 large bulbs fennel, quartered* 
  • 1 large red sweet potato, peeled, Blade C
  • 4 tablespoons extra-virgin olive oil 
  • kosher salt and freshly ground pepper, to taste
  • ¼ cup freshly grated pecorino cheese
  • ½ teaspoon oregano
  • 4 plum tomatoes, cut in thirds
  • 1/3 cup pitted kalamata olives, halved
  • 2 tablespoons chopped fresh flat-leaf parsley

*to prepare, slice the very ends off and then cut the stalks off the bulb so that little to no stalk remains on the bulb. Then quarter.

Instructions

  1. Preheat the oven to 375 degrees F. 
  2. In a large bowl, toss together half of the olive oil and the potato noodles. Arrange the potato noodles into a skillet or baking dish so that it fits in one layer and season with salt and pepper. In the same bowl, add in the rest of the olive oil with the fennel. Toss lightly and arrange the seasoned fennel on top of the sweet potato noodles in an even layer. Dust with the oregano and season with salt and pepper.
  3. Add half of the pecorino cheese on top, sprinkling all over to coat the fennel and sweet potatoes. Roast until the fennel is fork tender, about 50 minutes.
  4. Remove the dish from the oven and turn to broil. Lay the tomatoes on top of the fennel and sweet potatoes, cut-side up. Return the dish to the oven and broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. 
  5. Remove the dish from the oven and immediately sprinkle over with the remaining pecorino cheese and the olives. Garnish with the parsley and serve immediately.

(Printable recipe can be found in my recipe index under Side Dishes)

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)