Baked Fennel and Tomatoes with Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use fresh basil and oregano, if possible. Serve over chicken, pork tenderloin, or pasta for a Mediterranean accent. Ingredients:
1 3/4 cups chopped fennel bulb (about 1 pound) |
1 cup halved cherry tomatoes |
1/2 cup chopped onion |
1/2 cup (1 x 1/2-inch) slices red bell pepper |
1/2 cup (1 x 1/2-inch) slices yellow bell pepper |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil |
2 tablespoons dry white wine |
1 tablespoon olive oil |
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
2 garlic cloves, crushed |
Directions:
1. Preheat oven to 350°.
2. Combine all ingredients in an 11 x 7-inch baking dish, stirring gently. Bake at 350° for 45 minutes or until fennel is tender, stirring occasionally.
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