Name: Roast Potatoes with Fennel and Tomatoes
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; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Vegetables, Side dish	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
		Salt and pepper to taste

INSTRUCTIONS

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 <[email protected]>

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