Fennel with sweet potatoes and tomatoes

Roasting fennel will caramelize and mellow their flavor. The sweet potato sweetens the dish. The tomatoes round out the dish. The fennel arrived in a winter CSA box from Boldly Grown Farm. A winter CSA box is so appreciated. The nutrition program at the Swinomish Indian Tribal Community distributes just 20 of these boxes every two weeks, to tribal members. I appreciate fresh organic vegetables and incorporate them into our diet frequently.

Ingredients

Fennel, one bulb

Sweet potato, one small

Roma tomatoes, two

Olive oil, 3 tablespoons

Parmesan Cheese, two tablespoons

Preparation

Slice the fennel bulb, about ½ inch thick. Peel and slice the sweet potato, about ¼ inch. Slice the Roma tomatoes, lengthwise, about ½ inch thick. Use one tablespoon of olive oil on the bottom of your 8” x 8” baking dish. Spread the fennel evenly on the bottom. Cover with a layer of sweet potato. Next place the tomato slices. Sprinkle Parmesan cheese on top. Drizzle the remaining olive oil over all. Cover the baking dish. Bake in a preheated oven, 350 F for 20 minutes. Remove the lid and bake an additional 10 minutes.