Baked Fennel and Tomatoes with Herbs

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

Preparation

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.