Roasted Fennel & Tomatoes, Hasselback Potatoes & Italian Dressing
 
Prep time
Cook time
Total time
 
A light yet comforting vegetable main with roasted fennel, leek and tomatoes, hasselback potatoes and an Italian olive, caper and basil dressing.
Author:
Recipe type: Main, Savoury, Vegan
Cuisine: Italian
Serves: 2
Ingredients
  • Hasselback Potatoes
  • 1tbsp light olive oil
  • 8 small potatoes
  • 4 cloves garlic
  • Fennel, Leek & Tomatoes
  • 1 tbsp. light olive oil
  • 1 large fennel bulb
  • 1 leek
  • 14 cherry tomatoes (approx.)
  • Dressing
  • 2 tbsp. chopped black olives (I used Kalamata)
  • Small bunch fresh basil (approx. 30g)
  • 1 tbsp. capers
  • 1 small red chilli (copped and deseeded) or tsp chilli flakes
  • 6 tbsp. extra virgin olive oil
  • 3 tbsp. balsamic vinegar
Instructions
Hasselback Potatoes
  1. Preheat oven to 180C / 350F
  2. Wash the potatoes then carefully make small vertical slits, about 3mm apart, three quarters of the way down each potato, all the way along
  3. Drizzle the potatoes with olive oil, salt and pepper then put into the oven with 4 unpeeled garlic cloves
  4. Leave for about 40 minutes or until golden and cooked all the way through
Fennel, Leek & Tomatoes
  1. Cut the fennel down the middle from top to bottom lengthwise and then into wedges (keep the bulb intact at the end to hold the wedges together)
  2. Cut the leeks in half lengthwise and then horizontally into thirds
  3. Put the fennel and leek into the oven, lightly drizzled with oil and seasoned
  4. After about 20 minutes remove the garlic cloves from the potatoes and add the tomatoes to the vegetable pan
  5. Leave for another 20 minutes or until soft and golden
  6. Meanwhile make the dressing...
Dressing
  1. On a chopping board finely chop the capers, olives, chilli and basil
  2. Mix in the peeled roasted garlic (from the potatoes) and crush with the flat of a knife
  3. In a small jar combine this mixture with the extra virgin olive oil and balsamic
  4. Add a pinch of pepper and salt if needed
  5. Serve the roasted vegetables alongside the potatoes and drizzle with a little of the Italian dressing
Notes
* You'll have leftover dressing which can be kept in the fridge and used in another recipe - on pasta, salad or as a marinade for tofu or other veggies. You can reduce the amounts if you prefer and make less - just stick to 2 parts oil to 1 part vinegar.

* Nutritional info includes ¼ of the dressing.
Nutrition Information
Serving size: ½ Calories: 600 Fat: 41.5 Saturated fat: 7.8 Carbohydrates: 41.2 Sugar: 13.8 Sodium: 3.9 Fiber: 7.8 Protein: 7
Recipe by Preggie Veggie at http://preggieveggie.com/roasted-fennel-tomatoes-hasselback-potatoes/