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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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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