Roasted Fennel

Description
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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 Tbs. olive oil
 * 1/2 tsp. dried basil
 * 1/2 tsp. dried marjoram

Directions
1. Preheat oven to 425F. 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).

2. 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.