1 3/4 cups chopped fennel bulb (about 1 pound)
1 cup halved cherry tomatoes
1/2 cup chopped onion
1/2 cup (1 x 1/2-inch) slices red bell pepper
1/2 cup (1 x 1/2-inch) slices yellow bell pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons dry white wine
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, crushed
Preheat oven to 350°.
Combine all ingredients in an 11 x 7-inch baking dish, stirring gently. Bake at 350° for 45 minutes or until fennel is tender, stirring occasionally.
Yield: 4 servings
