Roasted California Fennel with Olive Tapenade, Feta & Mint
Source: EatingWell Magazine, May/June 2011
Make Ahead Tip: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.
151 calories; protein 3.5g; carbohydrates 11g; dietary fiber 5g; sugars 5.1g; fat 11.4g; saturated fat 2.7g; cholesterol 8.3mg; vitamin a iu 1740.5IU; vitamin c 17.2mg; folate 45.6mcg; calcium 137.2mg; iron 2mg; magnesium 31.4mg; potassium 557.1mg; sodium 519.2mg.
1 vegetable, 2 fat