The flavors and colors of fennel and carrots blend beautifully in this solar baked gratin. Don’t worry about slicing the fennel perfectly, use the pretty slices for the top layer and the less than perfect ones for the bottom.
Sun Oven Fennel and Carrot Gratin
4 medium fennel bulbs, ends trimmed
1 pound carrots, peeled
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1 tablespoon fresh thyme, divided
3 tablespoons freshly grated Parmesan cheese, divided
Set Sun Oven out to preheat. Spray a 11 x 8 x 2-inch baking dish with cooking spray, set aside.
Slice the fennel vertically into 1/3-inch-thich slices; place in a single layer on a foil lined baking sheet. Drizzle with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt; set aside. Slice the carrots on a diagonal into long 1/4-inch-thick slices; place in a bowl and toss with the remaining olive oil and salt.
Spread out 1/2 of the fennel in a single layer in the prepared baking dish. Sprinkle with 1 teaspoon of the thyme and 1 tablespoon of the cheese. Layer all the carrots over the fennel; sprinkle with 1 teaspoon thyme and 1 tablespoon cheese. Layer the remaining fennel slices over the carrots, top with the remaining thyme and cheese. Cover the baking dish with tin foil and a tea towel. Bake in the Sun Oven until vegetables are tender, 40 minutes to 1 hour.
Makes 8 servings.