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Baked Fennel and Tomatoes with Herbs

Yield 4 servings (serving size: 1/2 cup)
Use fresh basil and oregano, if possible. Serve over chicken, pork tenderloin, or pasta for a Mediterranean accent.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.