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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