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Gallery Roasted Fennel, Chickpeas, Peppers, and Grapes Recipe Summary prep: 5 mins total: 35 mins Servings: 6
Ingredients Ingredient Checklist 2 garlic cloves 1 head fennel 1 red bell pepper 1 yellow bell pepper 1 pound seedless large red grapes 1 14-oz can chickpeas 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano Kosher salt Freshly ground black pepper
Gallery Roasted Fennel, Chickpeas, Peppers, and Grapes
Recipe Summary prep: 5 mins total: 35 mins Servings: 6
Gallery
Roasted Fennel, Chickpeas, Peppers, and Grapes
Roasted Fennel, Chickpeas, Peppers, and Grapes
Roasted Fennel, Chickpeas, Peppers, and Grapes
Recipe Summary prep: 5 mins total: 35 mins Servings: 6
Recipe Summary
prep: 5 mins total: 35 mins
Servings: 6
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Servings: 6
6
Ingredients
Ingredients
- 2 garlic cloves 1 head fennel 1 red bell pepper 1 yellow bell pepper 1 pound seedless large red grapes 1 14-oz can chickpeas 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano Kosher salt Freshly ground black pepper
Directions
Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.
Reviews
Add Rating & Review
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All Reviews for Roasted Fennel, Chickpeas, Peppers, and Grapes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Fennel, Chickpeas, Peppers, and Grapes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
