1. 2 medium fennel bulbs. 2. 2 medium red potatoes, cubed. 3. 1 medium red bell pepper cut in strips. 4. 1 small red onion cut into 8 wedges. 5. 1 tablespoon olive oil. 6. 1/2 teaspoon dried basil. 7. 1/2 teaspoon dried marjoram. 8. Preheat oven to 425 degrees. Trim tough outer leaves from fennel, remove and discard stalks. 9. Cut fennel bulb into quarters lengthwise; discard core. 10. Then cut bulb into 1-inch pieces (you should have 4 cups). 11. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. 12. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
