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Roasted Vegetables, Mediterranean (P, KLP)
Source: Chicago Tribune
Serves: 4

6 peeled garlic cloves
6 Kalamata olives
4 strips orange zest
3 medium fennel bulbs, trimmed, quartered lengthwise
1 medium red onion, peeled, quartered lengthwise
1 large red pepper, seeded, cored, cut into 1-1/2" squares
1-1/2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh orange juice

Heat oven to 400°F.

Put garlic, olives, zest, fennel, onion, and pepper in medium bowl. Toss to coat with oil, salt and pepper.

Spread in single layer in large shallow nonstick baking pan or jellyroll pan. Roast, uncovered, 20 minutes. Turn vegetables using spatula.

Bake until fennel is tender, about 15 minutes more. Return to bowl. Toss with orange juice.

Taste; adjust seasoning. Serve immediately. Or if making ahead, potatoes can be kept at room temperature for several hours and served room temperature or reheated until warm in microwave oven.

Poster's Notes:>
It's best to discard the coarse outer layer of the fennel.

Posted by Muffymom, Z'L

Nutritional Info Per Serving: 143 calories; 36% of calories from fat; 6g fat; 1g saturated fat; 0mg cholesterol; 22g carbohydrates; 3g protein; 387mg sodium; 7g fiber