INGREDIENTS

1¾ cups chopped fennel bulb

1 cup halved cherry tomatoes

½ cup chopped onion

½ cup chopped red bell pepper

½ cup chopped yellow bell pepper

1 Tbsp chopped fresh basil leaves

1½ tsp fresh marjoram leaves

2 Tbsp white balsamic vinegar

1 Tbsp olive oil

¼ tsp pepper

⅛ tsp salt

2 garlic cloves, crushed

Preparation Serves 4

Preheat oven to 350°F.

Combine all ingredients in an 11 x 7 inch baking dish, stirring gently. Bake for 45 minutes or until fennel is tender, stirring occasionally.

Serve over chicken, pork tenderloin or pasta for a Mediterranean accent.