Title: Roast Potatoes with Fennel and Tomatoes
Categories: Vegetable Side dish
Yield: 8 Servings
| 2 | lb | Small potatoes, cut in half |
| 2 | lb | Plum tomatoes,cut in 1/4's |
| 1 | | Large fennel bulb, trimmed- |
| | | And cut into thin wedges |
| 4 | tb | Olive oil |
| 1 | tb | Chopped fresh rosemary |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Balsamic vinegar |
| 2 | | Cloves garlic, minced |
| 1/4 | c | Shredded fresh basil |
| | | Salt and pepper to taste |
Arrange potatoes, tomatoes and fennel in single layer on a baking sheet (or
two) lined with parchment paper or brushed with olive oil. Drizzle with 2
tbsp. olive oil, rosemary, salt and pepper. Roast in preheated 400F ocwn 40
to 50 minutes, or until potatoes are browned and tender. Place vegetables
in large bowl; drizzle with balsamic vinegar, garlic, remaining 2 tbsp.
olive oil and basil. Add salt and pepper. Toss well. Serve warm or at room
temperature. Makes 8 servings. Source: The Toronto Star Oct. 9/96 ch.