30-Minute Roasted Fennel, Mushroom & Tomato
A simple vegetable medley showcasing the natural sweetness of roasted fennel paired with earthy mushrooms, tangy tomatoes, and aromatic dill. This one-pan dish delivers bright, garden-fresh flavors with minimal effort. Serve as a light vegetarian side dish or alongside grilled proteins for dinner any night of the week. The quick roast preserves vegetable texture while deepening their flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, sliced
- 1 cup mushroom, chopped
- 1 fennel bulb, sliced
- 1 large tomato, cut in chunks
- 1 medium zucchini, cut in 1/2-inch half moons
- ¼ teaspoon salt
- ¼ teaspoon pepper, freshly ground
- ½ teaspoon dill, dried, or 1 teaspoon fresh
Instructions
- 1
Slice red onion and fennel into thin pieces.
- 2
Chop mushrooms and zucchini into half-moon pieces, cut tomatoes into chunks.
- 3
Coat a 9x13 oven-safe casserole dish with olive oil, then sprinkle salt, pepper, and dill.
- 4
Add all prepared vegetables and toss gently until evenly coated in oil and seasonings.
- 5
Roast on the bottom oven rack, stirring occasionally, until vegetables are tender and lightly browned.
Tips
Toss vegetables halfway through roasting to ensure even cooking and browning on all sides.
Cut vegetables to similar sizes for uniform cooking. Denser vegetables like fennel may need slightly larger pieces.
Good to Know
Transfer cooled vegetables to an airtight container and refrigerate up to 4 days.
Prepare and chop all vegetables up to 8 hours ahead. Store separately in the refrigerator until ready to roast.
Serve warm or at room temperature as a vegetable side. Pairs well with roasted chicken, fish, or grains.
Common Mistakes
Overcrowd the pan to avoid steaming instead of roasting; use a single layer.
Skip stirring to avoid uneven browning; turn vegetables halfway through.
Use large uneven cuts to avoid some pieces cooking before others; aim for uniform sizing.
Substitutions
FAQ
Can I use fresh dill instead of dried?
Yes, use 1 teaspoon fresh dill for every 1/2 teaspoon dried. Add fresh dill in the last 2 minutes of roasting to preserve its delicate flavor.
What if my vegetables release a lot of liquid?
Increase oven temperature slightly to 425F or extend cooking time. Tomatoes especially release moisture; consider seeding them first if using very juicy varieties.
Can I make this ahead and reheat?
Yes, roast completely and store up to 4 days refrigerated. Reheat at 350F for 8-10 minutes until warmed through, or serve chilled.