Roast Potatoes With Fennel And Tomatoes

Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Side dish, Vegetables	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	T	Olive oil
1	T	Chopped fresh rosemary
1	t	Salt
1/2	t	Pepper
2	T	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 <chartlin@total.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 160 Calories From Fat: 62 Total Fat: 7.1g Cholesterol: 0mg Sodium: 301.1mg Potassium: 559.7mg Carbohydrates: 22.3g Fiber: 3.7g Sugar: 1.5g Protein: 3g