Roasted Zucchini and Fennel with Feta
Source: rec.food.cooking/Jeane Bell
Serves 4

4 medium size (1 1/2 lbs. zucchini, cut lengthwise into 1/4 inch thick slices
2 bulbs fennel, trimmed lengthwise into 1/4 inch thick slices
1/4 cup olive oil
2 tbsp. lemon juice
1 tsp. cumin seeds
1 tsp. honey
1 tsp. Pernod or Ouzo (optional)
1/2 tsp. dried oregano leaves
1/2 tsp. finely grated lemon rind
1/8 tsp. salt
1/2 tsp. ground black pepper
2 oz. feta cheese with basil and dried tomato bits, sliced, or plain feta
1 tbsp. chopped fresh marjoram leaves(or thyme or oregano)
1 tbsp. chopped fresh parsley
fresh marjoram sprigs( or whatever is available)

At least 1 1/2 hours before serving, marinate vegetables: In large resealable plastic bag, place fennel and zucchini. In small bowl, whisk together oil, lemon juice, cumin seeds, honey, Pernod, oregano, lemon rind, salt, and pepper to make marinade. Pour marinade into bags and seal; shake gently to coat vegetables. Set aside 1 hour or refrigerate up to 4 hours. Heat oven to 450 degrees F. In a large roasting pan, arrange vegetables in single layer with the marinade. Roast vegetables 15-20 minutes or until tender and lightly browned. Set aside to cool slightly. Layer vegetables on serving platter with feta; sprinkle with fresh marjoram and parsley; garnish with marjoram sprigs, if desired and serve.