Smoky Tomato & Fennel Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant vegetable medley of roasted tomatoes, fennel, and onions with smoky depth, ideal for a nutrient-dense side or main. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs tomatoes, medium fennel bulbs, large red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb tomatoes
• 2 medium fennel bulbs
• 1 large red onions
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp sea salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1 lb cherry tomatoes in half, trim and thinly slice 2 medium fennel bulbs, and thinly slice 1 large red onion.
2. Step 2: In a large bowl, combine tomatoes, fennel, red onion, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp sea salt. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined sheet pan. Roast for 25 minutes until tomatoes burst and edges are slightly charred, stirring once halfway. Serve warm as a side or over greens for a light meal.