This was worth every one of the 5 stars! I did not use fennel (as the family dont like it) so used zucchini instead. Wonderful flavour. Thanks.
The capers set this dish apart from other versions of roast vegetables. Don't know why I didn't think of this myself. Also added a sliced leek. Made and enjoyed for Zaar World Tour.
Made about half the recipe (1 fennel bulb, l red pepper, 1 Tbsp capers), and regretted it. These vegetables came out so sweet, and I thought the balsamic vinegar amount was perfect. Contributed to the sweetness but did not end up being too tart. We reduced the oil to about 1/2 tablespoon for half the recipe and we kept this in the oven for 45 minutes and decided it needed 10-15 minutes more. The vegetables held their shape and were nicely charred. We also thought 6 servings was quite generous. The two of us couldn't finish half the recipe even though we had seconds. We served this with a rice side. Really outstanding French Tart, thanks!
Thank you for this recipe. That would indeed lovely. In retrospect, I think I would have add some Boletus for a pinch of autumn !
What was not to like? Smelled heavenly on a cold winter Sunday...
Delicious!! A great quick and easy way to use up some of the bounty of fresh local veggies right now (July in Pa). I didn't have any fennel so I used a TBS of fennel seeds or so and some garlic powder instead of cloves. It was still fantastic and everybody loved it. The vinegar really does add sweetness somehow. Thanks for the great recipe!
Add crumbled cooked meatballs and some French cheese on top (Chaumes, Raclette, Montchevre Fresh Goat Cheese. Grill and Ooh La La! C'est Magnifique!
The flavours all worked so well together! I was planning on making this as a side dish, but it was so good that I served it with couscous as a main. I agree with the salt recommendation. Use grey salt if you have it. This was so nice!! I will definitely make it again. Thanks French Tart!
I wish, I could give this 6 stars, the smell while cooking had neighbors coming over to see what we were cooking. Tasted just as great as it smelled, next time will try different kinds of squash, I loved the fennel. Thanks French Tart.