Roasted Fennel, Mushroom, & Tomato With Dill

Submitted by Chef 477627

"This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill". (Recipe # 146425) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets (151491) This is simple, fresh and no leftovers!"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 2-3

ingredients

• 1 tablespoon olive oil
• 1 medium red onion, sliced
• 1 cup mushroom, chopped
• 1 fennel bulb, sliced
• 1 large tomatoes, cut in chunks
• 1 medium zucchini, cut in 1/2-inch half moons
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper, freshly ground
• 1⁄2 teaspoon dried dill (or 1 teaspoon fresh dill)

directions

1. Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
2. Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
3. Add prepared vegetables and toss gently until well coated.
4. Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.