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 tbsp Olive oil
1 tbsp Chopped fresh rosemary
1 tsp Salt
1/2 tsp Pepper
2 tbsp Balsamic vinegar
2 Cloves garlic, minced
1/4 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 MM-Recipes Digest V3 #277
Date: Wed, 09 Oct 1996 22:22:03 -0400
From: Cindy J Hartlin <chartlin@total.net>
|
|
