directions
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1
Trim tough outer leaves from fennel; remove and discard stalks
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2
Cut fennel bulb into quarters lengthwise; discard core
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3
Cut bulb into 1-inch pieces to measure 4 cups. Combine fennel, potatoes, red pepper, red onion, olive oil, basil, marjoram, salt and pepper in a medium-size bowl; toss to coat vegetables with oil, herbs and spices
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4
Turn vegetables out onto one sheet of foil
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5
Top with second sheet of foil and fold edges over three times to seal the foil packet. Rotate in the Flat Standard Basket for 40 minutes
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6
Open packet and serve.
ROASTED POTATOES WITH FENNEL AND RED PEPPER
ingredients
- 2 medium fennel bulbs
- 2 cups cubed red potatoes
- 1 cup red bell pepper strips
- 1 small red onion, cut into
- 8 wedges
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 (14 x 12 inch) sheets heavy-duty aluminum foil