Romanesco broccoli

The beautiful green romanesco broccolo finds its origin in the 16th century as ‘broccoli from Rome’. It’s such a beautiful creature with its particular flavor, in between broccoli and cauliflower. Today’s side dish is an incredible amount of vegetables with this beautiful green as protagonist.

There are no rules to prepare this kind of side dishes. The difference in cooking time of each vegetable adds to the texture of the dish. In today’s combination I chop the courgettes in larger pieces to avoid that they would be too tender ( or you add them later). Chop and spread 1 large bell pepper, 4 garlic cloves, 4 smaller courgettes,1 medium sized romanesco broccolo, 1 chili, 1 table spoon of fennel seeds and 2 table spoons of olive oil, pepper and salt on baking paper on an oven tray. Bake for approximately 30 minutes. Stir halfway.

Delicious side dish with my favorite fennel sausage or some grilled fish or halloumi or crumbled feta cheese or….whatever you decide. Easy, fabulous and healthy cooking.


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