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.
Posted by Nonni at 11:35 AM