Serving something “two ways” sounds kind of cheesy, but sometimes it’s the best way to experience all the flavors of a given vegetable. Raw fennel is so different than roasted fennel, but amazing in their own ways. The same goes for tomatoes.
I roasted a bunch of stragglers I had left over and basically mashed them up with a bit of acid and oil to make a chunky vinaigrette. It’s also good stirred in with grains, like bulgur or quinoa, or israeli cous cous (which is a pasta). I kept this straightforward but a creamy cheese or crunchy nut would not be out of place in this salad.