Roasted Fennel and Zucchini

Hi, it's Jennifer from Gilding Lilies, with another delicious vegan recipe. Fennel has become my new favorite vegetable, I can't get enough of it. I hope you give this recipe a try, it's a good one!

Roasted Fennel With Zucchini

1 fennel bulb, with greens and base removed (sliced)

1 zucchini (cut in half, then  cut in quarters)
1/4 cup  powdered vegan Parmesan cheese
3 tablespoon pine nuts
Thyme, to taste
Olive oil
Salt and pepper, to taste

Preheat oven to 375 degrees. Lightly coat the bottom of a 8" baking dish with olive oil. Layer zucchini sticks and fennel slices in a baking pan. Drizzle with  some additional olive oil. Sprinkle on  thyme, salt,  pepper, vegan  Parmesan  cheese and pine nuts. Cover with foil. Bake for 30-45 minutes. I like to let it cook until the small pieces crisp-up and nearly burn, and the large pieces are tender. Serve immediately. Makes two generous servings. This stuff is so good!