Roasted Fennel Veggie Ragout

Two large fennel bulbs

1 cup grape tomatoes

five cloves of garlic, cut in quarters

2 bunchs mustard greens, washed & chopped

1 red onion, cut into thick rings

1 cup mushrooms (small or cut into small hunks)

Fennel:

Trim the fronds from the fennel and set aside.

Remove the tough stalks. Cut the bulb and the softer stalks into quarter inch strips. Blanch in boiling salt water for 5-10 min until soft. Drain and let dry.

Cut onion in half and slice into thick slices.

Remove garlic skin and cut cloves into peanut-sized hunks.

Strip mustard green leaves from thick stalks, wash, and cut into bite sized hunks. Massage with olive oil..

Place fennel, tomatoes, onions, mushrooms, and garlic into a bowl and coat with olive oil, salt, pepper, paprika, and balsamic vinegar. Mix and dunno into cast iron pan. Place in BBQ, grill, broiler, or oven on high. Cook until garlic is soft and onions/fennel start to caramelize.

At the very end, add the mustard greens to the top return to heat unto greens wilt and crisp..

Toss and eat.