Roasted Tomatoes

I had a basket of grape tomatoes left over from a bridal shower and needed to use them before they turned too soft. I thought I might try roasting them to serve with our steak and, oh my goodness, did we ever enjoy them. Here is the recipe. I hope you like them as much as we did.

• 2 - 3 cups grape tomatoes - cut each in half
• 1 small zucchini cut into slices
• 1/2 a yellow bell pepper cut into 1 inch pieces
• 1 shallot (or a small onion or leek) chopped
• 1/2 cup olive oil
• 1/2 teaspoon salt
• fresh ground pepper
• 1/2 teaspoon fennel seed *
• chopped fresh basil if desired

1. Combine vegetables in a bowl.
2. Mix oil and spices and toss with vegetables.
3. Spread vegetables on a parchment lined baking pan. The tomatoes should be cut side down if possible and the veggies should not be crowded.
4. Roast at 350 degrees for one hour. Alternatively, you can do this on the BBQ.
5. If you like, you can brown 2 tablespoons of Panko bread crumbs with 2 teaspoons of melted butter and then sprinkle the crumbs over the tomatoes just before serving.
6. Serve as a side dish.

* I’ve not tried it but I think that thinly sliced fennel could replace the fennel seed.