Roasted fennel with tomatoes, olives and pecorino

Ingredients:

• 2 large fennel roots, cut into 4 wedges
• 4 tablespoons extra-virgin olive oil
• 1 piece (60 g) of pecorino cheese
• 4 plum tomatoes, halved
• 1/3 cup Kalamata olives, halved
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. Place the fennel in a single layer in a skillet, baking dish, or baking sheet. Drizzle with olive oil, turning to coat on all sides. Season with salt and pepper, then finely grate half of the Pecorino cheese over the top.
3. Roast until fennel is tender when pierced with a fork, about 45 minutes.
4. Place the tomatoes, cut-side up, on the fennel. Turn the oven to broil. Roast the tomatoes until lightly browned and heated through, 6-8 minutes. Before serving, garnish with olives and the remaining pecorino cheese. Sprinkle with parsley.