Wash and clean the fennel bulbs, cut them into wedges and then into slices. Clean and thinly slice the onions. Put the sliced fennel and onion in a bowl with the date tomatoes, which you have washed, patted dry and cut in half. Dress with 4 spoonfuls of olive oil, add salt and pepper, the basil leaves torn up with your fingers, and stir thoroughly. Transfer the vegetables into an oven dish, scatter the olives on top and sprinkle with the breadcrumbs. Drizzle with the remaining olive oil and bake in a preheated oven, at 180 °C, for 40 minutes.
This colourful recipe is easy to prepare and makes a tasty side dish for main courses of meat or fish.