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Roast Potatoes with Fennel and Tomatoes

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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 <chartlin@total.net>

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

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