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Vegetarian • Gluten free • 1 hr to make • Serves 4-6


2 Fennel, large bulbs
2 tbsp Flat-leaf parsley, fresh
4 Plum tomatoes


1/3 cup Kalamata olives, pitted

Baking & Spices

4 tbsp Olive oil kosher salt and freshly ground pepper, extra-virgin


1 2 ounce piece Pecorino cheese
Food Network
Food Network • 1 year ago

Roasted Fennel with Charred Tomatoes, Olives, and Pecorino #myplate #veggies

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