This recipe is so delicious and a slightly different take on usual and sometimes boring roasted veg. If you don’t have Aleppo peppers, simply use your favorite red chili flakes.

2 bulbs fennel

1 zucchini (or other vegetables)

1 Tablespoon olive oil

1 Tablespoon fennel seeds

Aleppo or red chili flakes - to taste

salt & pepper

Method

1. Preheat oven 400F/200C. Line a baking tray with parchment.

2. Slice the fennel bulb into 6-8 pieces, on the diagonal (like a wedge of pie), from top to root end.

3. Slice the zucchini or other vegetables into similar size, so they cook at the same rate.

4. Arrange the vegetables on the parchment and drizzle with olive oil. Sprinkle on the fennel seeds, chili, salt & pepper. Toss with your fingers and arrange pieces in a single layer.

5. Roast until golden brown, approximately 45 minutes.