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Photo of Fennel-roasted peppers by WW

Fennel-roasted peppers

1
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
2
Difficulty
Moderate
Healthy veg and classic Mediterranean flavours come together in this simple but eye-catching dish.

Ingredients

Peppers, all types

2 medium, halved and deseeded

Fennel

2 individual, cut into thin wedges

Cherry Tomatoes

8 individual

Red onion

1 small, cut into thin wedges

Garlic

4 clove(s), skin on

Calorie controlled cooking spray

4 spray(s)

Thyme, Fresh

2 sprig(s)

Balsamic vinegar

1 tablespoon(s)

Rocket

2 portion(s), to serve

Instructions

  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Put the peppers, fennel, tomatoes, onion and garlic in a roasting tray and spray with the cooking spray. Scatter with the thyme and season to taste, then roast for 30 minutes until the vegetables are softened and beginning to char.
  2. Remove the garlic cloves and squeeze out the flesh, discarding the papery skin. Combine the soft garlic with the balsamic vinegar.
  3. Fill the pepper halves with the other vegetables and serve drizzled with the balsamic dressing and some rocket leaves.

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