Recipe for Roast Potatoes with Fennel and Tomatoes

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
2 lb	Small potatoes, cut in half
2 lb	Plum tomatoes,cut in 1/4s
1 lrg	fennel bulb, trimmed-
	And cut into thin wedges
4 tbl	Olive oil
1 tbl	Chopped fresh rosemary
1 tsp	Salt
1/2 tsp	Pepper
2 tbl	Balsamic vinegar
2 x	Cloves garlic, minced
1/4 cup	Shredded fresh basil

Instructions:

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.

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