Roasted Fennel Veggie Ragout

• Two large fennel bulbs
• 1 cup grape tomatoes

• 5-8 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)

For the fennel Trim the fronds (they look like dill weed) and set aside. Remove the tough stalks (that look like celery). 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. If you dont want to waste food, you can use every inch of the fennel. Just know some of it will be tough. Its still perfectly OK to eat

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 dump into cast iron skillet. Place in BBQ, grill, broiler, or oven on high bake. You can do Thurs on the stove top it you want. Cook until garlic is soft and onions/fennel start to caramelize.

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

Remove from heat. Toss with the raw fennel fronds and eat.