A smoky roasted fennel and zucchini dip recipe with crisp ciabatta croutons.
In a medium-sized bowl, toss zucchini cubes and fennel slices with 2 tablespoons olive oil and a generous pinch each smoked sea salt and pepper. Spread out on a rimmed baking sheet. Slide into oven and cook 15 minutes. Flip vegetables, and cook another 10 - 15 minutes, or until vegetables are soft and edges are a light golden brown. Set aside to cool slightly.
Meanwhile, brush both sides of ciabatta triangles with 2 tablespoons olive oil and sprinkle generously with sea salt and pepper. Arrange on a rimmed baking sheet and slide into the 400 degree F oven. Bake 6 minutes, flip, and bake 4 - 6 minutes longer, or until croutons are crisp and a light golden brown hue.