Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Small potatoes, cut in half
2 lb Plum tomatoes,cut in 1/4's
1 Large fennel bulb, trimmed-
And cut into thin wedges
4 tb Olive oil
1 tb Chopped fresh rosemary
1 ts Salt
1/2 ts Pepper
2 tb Balsamic vinegar
2 Cloves garlic, minced
1/4 c Shredded fresh basil
Salt and pepper to taste

Arrange potatoes, tomatoes and fennel in single layer on a baking
sheet (or two) lined with parchment paper or brushed with olive oil.
Drizzle with 2 tbsp. olive oil, rosemary, salt and pepper. Roast in
preheated 400F ocwn 40 to 50 minutes, or until potatoes are browned
and tender. Place vegetables in large bowl; drizzle with balsamic
vinegar, garlic, remaining 2 tbsp. olive oil and basil. Add salt and
pepper. Toss well. Serve warm or at room temperature. Makes 8
servings. Source: The Toronto Star Oct. 9/96 ch.

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