Sunday, August 22, 2010

Roasted fennel, tomatoes, peppers, and onions

Uber-easy. Halve some small tomatoes, quarter the fennel lengthwise (after trimming), slice or chunk-up the peppers and onions, douse it all in olive oil and balsamic vinegar, add sea salt and a few grinds of pepper, and finally, a few sprigs of fresh thyme.

Roast for about an hour at gas mark 5.

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