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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basil Scented Fennel & Tomato Gratin
 Categories: Vegetarian
      Yield: 4 Servings
 
      2 tb Olive oil
      1 lg Onion; chopped
      1 lg Fennel bulb (2 sm);
           - trimmed,
           - halved lengthwise,
           - thinly sliced
      2 cl Garlic; minced
    1/4 c  Basil pesto
    1/4 c  Vegetable broth
      3 lg Ripe tomatoes;
           - thinly sliced -OR-
     28 oz Can whole tomatoes;
           - drained & sliced
           Salt
           Black pepper; freshly ground
    1/2 c  Bread crumbs
    1/4 c  Walnuts; ground
 
  Although this gratin is heavenly in the summer when fresh tomatoes and
  fennel are at their peak, I sometimes prepare it in the middle of
  winter when I crave the fresh flavors of the warmer months.
  
  Preheat the oven to 375?F. Heat 1 tb olive oil in a large skillet
  over medium heat. Add the onion, fennel, and garlic. Cover and cook
  until softened, about 5 minutes. Remove from the heat and set aside.
  
  In a small bowl, combine the pesto and broth until blended. Set aside.
  
  Lightly oil a 2 qt gratin dish. Arrange half of the fennel mixture in
  the bottom of the dish. Top with half of the tomato slices and season
  to taste with salt & pepper. Top with the remaining fennel mixture,
  the remaining tomato slices, and salt & pepper to taste. Pour the
  pesto mixture on top.
  
  In a small bowl, combine the bread crumbes, walnuts, and remaining 1
  tb olive oil. Blend gently with a fork and sprinkle on top of the
  gratin.
  
  Bake until the vegetables are tender and the top is golden brown,
  about 40 minutes. Let rest for 5 minutes before serving.
  
  Recipe by Vegan Planet by Robin Robertson
 
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