Roast potatoes with fennel and tomatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small potatoes, cut in half |
| 2 | pounds | Plum tomatoes,cut in 1/4's |
| 1 | Large fennel bulb, trimmed- | |
| And cut into thin wedges | ||
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Chopped fresh rosemary |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Balsamic vinegar |
| 2 | Cloves garlic, minced | |
| ¼ | cup | Shredded fresh basil |
| Salt and pepper to taste | ||
Directions
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.
Posted to MM-Recipes Digest V3 #277 Date: Wed, 09 Oct 1996 22:22:03 -0400 From: Cindy J Hartlin <chartlin@...>