Roasted Fennel

Ingredients

• 1 cup bell pepper strips red
• 0.5 teaspoon basil dried
• 0.5 teaspoon marjoram dried
• 2 medium fennel bulbs 
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 1 small onion red cut into 8 wedges
• 2 cups potatoes red cubed
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 42
2. Trim tough outer leaves from fennel; remove and discard stalks.
3. Cut fennel bulb into quarters lengthwise; discard core.
4. Cut bulb into 1-inch pieces to measure 4 cups.
5. Combine fennel, potato, and remaining ingredients in a bowl; toss well. Arrange fennel mixture in a single layer on a jelly-roll pan.
6. Bake at 425 for 50 minutes or until vegetables are tender, stirring once.