Roast potatoes with fennel & tomatoes
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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.
