Baked Fennel Gratin with Onions and Olives

Ingredients

Trim and clean the fennel bulbs, cut them into wedges, and then slice them thinly.
Peel the red onion, cut it in half, and slice it into thin wedges.
Place the fennel and onion into a large mixing bowl, then add the tomatoes, washed and cut in half.
Season with olive oil, salt, freshly ground black pepper, and a few torn basil leaves. Toss well to combine.
Transfer the seasoned vegetables to a baking sheet lined with parchment paper, add the black olives, and evenly scatter the breadcrumbs over the top.
Drizzle with a swirl of olive oil and bake in a preheated oven at 180°C (350°F) for 30–40 minutes.
Finish under the broiler (grill setting) for 5 minutes until the vegetables are nicely browned and crispy on top.
Remove from the oven, let cool slightly, and serve.