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Baked Fennel and Tomatoes with Herbs

Baked Fennel and Tomatoes with Herbs

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

Cooking Light MARCH 2005

  • Yield: 4 servings (serving size: 1/2 cup)

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

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.

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 32%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.4g
  • Carbohydrate: 14.9g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 138mg
  • Calcium: 72mg
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Baked Fennel and Tomatoes with Herbs recipe

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