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Title: Basil Scented Fennel & Tomato Gratin
Categories: Vegetarian
Yield: 4 Servings

2 tb Olive oil
1 lg Onion; chopped
1 lg Fennel bulb (2 sm);
- trimmed,
- halved lengthwise,
- thinly sliced
2 cl Garlic; minced
1/4 c Basil pesto
1/4 c Vegetable broth
3 lg Ripe tomatoes;
- thinly sliced -OR-
28 oz Can whole tomatoes;
- drained & sliced
Salt
Black pepper; freshly ground
1/2 c Bread crumbs
1/4 c Walnuts; ground

Although this gratin is heavenly in the summer when fresh tomatoes and
fennel are at their peak, I sometimes prepare it in the middle of
winter when I crave the fresh flavors of the warmer months.

Preheat the oven to 375?F. Heat 1 tb olive oil in a large skillet
over medium heat. Add the onion, fennel, and garlic. Cover and cook
until softened, about 5 minutes. Remove from the heat and set aside.

In a small bowl, combine the pesto and broth until blended. Set aside.

Lightly oil a 2 qt gratin dish. Arrange half of the fennel mixture in
the bottom of the dish. Top with half of the tomato slices and season
to taste with salt & pepper. Top with the remaining fennel mixture,
the remaining tomato slices, and salt & pepper to taste. Pour the
pesto mixture on top.

In a small bowl, combine the bread crumbes, walnuts, and remaining 1
tb olive oil. Blend gently with a fork and sprinkle on top of the
gratin.

Bake until the vegetables are tender and the top is golden brown,
about 40 minutes. Let rest for 5 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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