Recipe - Roast Potatoes With Fennel And Tomatoes

2 pound Small potatoes, cut in half
2 pound Plum tomatoes,cut in 1/4's
1 Large fennel bulb, trimmed
And cut into thin wedges
4 tablespoon Olive oil
1 tablespoon Chopped fresh rosemary
1 teaspoon Salt
One half teaspoon Pepper
2 tablespoon Balsamic vinegar
2 Cloves garlic, minced
One fourth cup Shredded fresh basil
Salt and pepper to taste

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 MMRecipes Digest V3 #277

Date: Wed, 09 Oct 1996 22:22:03 0400

From: Cindy J Hartlin chartlin@total.net