By French Tart on January 07, 2007
Photo by French Tart
Photo by French Tart
"One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky Balsamic vinegar & olive oil dressing they are roasted in, drizzled over the top. Mop up the juices with crusty fresh French bread and serve with a simple tossed salad. These also make a very colourful accompaniment for most main courses."
Serving Size: 1 (192 g)
Servings Per Recipe: 3
"These were excellent, I only wished I had cut the fennel and onion smaller. As this is written the pieces are too big and unwiedly when they get to the plate. Mind you, that didn't stop anyone from finishing every bite!"
"Terrific! What a lovely combination of flavors. I minced up the fennel and onion first and then followed the recipe exactly. It was very easy and very good! However, my peppers were on the small side so I ended up putting the extra filling into two ramekins. While it wasn't quite as pretty, they still tasted great. In fact I might skip the peppers next time, saute the fennel and oinion then bake in mini tartlettes. I love it when I find a delicious flavor combination because the possibilities are endless. Merci French Tart!"
"I have had this recipe tucked away for a while waiting for a good time to use it and yesterday after snacking for a good portion of the day I only wanted a light dinner and this was perfect. I also cubed the onion and fennel."
"Awesome, awesome taste, although in the future I'd cube the fennel and onions - the wedges were a bit large and awkward."
"What a great dish! As suggested, I cut the fennel and onions much smaller. Even though it won't be as pretty, I might cut up the peppers next time and have a vegetable casserole. Merci, French Tart!"
"I belong to a CSA (Consumer Supported Agriculture) and I got a fennel bulb in my box this week. I had never had fennel anything, and this was a very delicious recipe to start with. I made the recipe as stated and it was perfect. My husband is a dear and is always willing to try different things (YEAH!)."
"This was... interesting! I used feta because I could not find any goat cheese, and red wine vinegar as I find balsamic quite strong. The peppers, sundried tomatoes, and cheese went excellently together, but I might cut the fennel and onions up even smaller next time and maybe mix it with rice or something - it was just not my thing to eat giant chunks of onion. Thanks for sharing though! I would never have tried fennel bulbs otherwise!"
"This has become one of my favourite vegeterian recipies. I cube the fennel, as other suggested; men in my family cannot believe it does not have meet - it's so filling and has such a nice texture!"
"What a wonderful, wonderful dish. I cubed the onion and fennel as suggested by another reviewer and perhaps I used a bit more goat cheese 'cause it's so tasty :-)"
"The first time I tried this I used fennel from a can - and I steamed my peppers so it would be quick - and it did not taste very good.... so, the second time I followed the directions - and what do you know - it was really good! Thanks French Tart!"
"OHHHHH SOOOO GOOD! A really fabulous, strong-flavored, savory dish. DO NOT LEAVE OUT THE FENNEL (my mom wanted to)--yeah, it sounds weird (I hadn't cooked with it up to this point) but in this dish, it provides a wonderful flavor that combines with the onion to make the most magnificent favor, the memory of which is making me salivate this very moment. To cut down on time in the oven, I actually nuked the veggies first, then finished in the oven. Probably added more goat cheese than called for. Mine wasn't very pretty (needed to cut up the vegetables smaller) but delicious!"
"This dish is superb. I made it for dinner and served it as a main dish with a salad and baguette as recommended. This will definitely be made again and again. However, I will probably reserve it for dinner parties and special occasions since the ingredients are a little pricey here in the US- cheese tends to sell for a lot less in Europe. It was very easy to make and the prep time was negligible. Also, there wasn't very much to clean up. We will be having the leftovers for dinner tomorrow night and I am most definitely looking forward to it."