Instructions: Preheat oven to 425 degrees. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Then cut bulb into 1-inch pieces (you should have 4 cups).

In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.

This recipe yields 4 servings.

Description: "Roasting is a simple technique that brings out the sweet, rich flavors of vegetables. In this recipe, the combination of fennel, potatoes, red bell peppers and onions is heavenly."

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