These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.
1-2 fennel bulbs, trimmed and coarsely chopped, with fennel fronds reserved and finely chopped
1 yellow onion, chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients except fennel fronds with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more, or until vegetables are tender and browned in spots.
3. Serve sprinkled with fennel fronds.