Roasted Fennel

Ingredients

 * 2 medium fennel bulbs
 * 2 medium red potatoes, cubed (2 cups)
 * 1 medium red bell pepper, cut into strips (1 cup)
 * 1 small red onion, cut into 8 wedges
 * 1 tbsp olive oil
 * ½ tsp dried basil
 * ½ tsp dried marjoram

Directions

 * 1) Preheat oven to 425 °F.
 * 2) Trim tough outer leaves from fennel; remove and discard stalks.
 * 3) Cut fennel bulb into quarters lengthwise; discard core.
 * 4) Then cut bulb into 1-inch pieces (you should have 4 cups).
 * 5) In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram.
 * 6) Season to taste with salt and pepper.
 * 7) Arrange mixture in a single layer on a jelly-roll pan.
 * 8) Roast until vegetables are tender, about 45 minutes, stirring once.
 * 9) Serve hot.