Baked Fennel and Tomatoes with Herbs

Use fresh basil and oregano, if possible. Serve over chicken, pork tenderloin, or pasta for a Mediterranean accent.


4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Caloriesfromfat 32 %
Fat 3.9 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.4 g
Carbohydrate 14.9 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 138 mg
Calcium 72 mg


1 3/4 cups chopped fennel bulb (about 1 pound)
1 cup halved cherry tomatoes
1/2 cup chopped onion
1/2 cup (1 x 1/2-inch) slices red bell pepper
1/2 cup (1 x 1/2-inch) slices yellow bell pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons dry white wine
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, crushed


Preheat oven to 350°.

Combine all ingredients in an 11 x 7-inch baking dish, stirring gently. Bake at 350° for 45 minutes or until fennel is tender, stirring occasionally.

March 2005
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