Roasted Fennel, Onion & Sweet Peppers


  • Fall


1-2 heads fennel

2-4 sweet peppers

1 large or 2 small sweet onions

balsamic vinegar

olive oil



Preheat oven to 375F

Remove core from fennel & chop into large chunks, toss with oil

Halve & de-seed sweet peppers, rub skins with oil & lay cut side down on baking sheet

Chop onion into large chunks & toss with oil

Roast veggies until soft

Remove pepper skins if desired...

Toss all with balsamic vinegar, a little more oil & salt to taste

Serve warm or cold