ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 349 g, Fat 17 g, Protein 7 g, Sodium 156 g
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Ashlyn Cloete
[email protected]This dish is a great way to use up leftover roasted vegetables.
Joslyn Holaday
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste.
Daniel De Lannie
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Babu Irfan
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Munierah Vaarland
[email protected]I'm not a big fan of fennel, but I really enjoyed it in this dish.
Keegan Jacobs
[email protected]This dish is so easy to make, even a beginner cook can do it.
Gergo Szabo
[email protected]I love the combination of sweet and savory in this dish.
Alex Mwango
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Abdulsharif Munib
[email protected]This dish is perfect for a potluck or picnic.
sharon otonda
[email protected]I'm allergic to grapes, so I substituted dried cranberries instead. It was still delicious.
Zoe Unwin
[email protected]This recipe is a great way to use up leftover roasted vegetables.
Dream Unlimited Tv
[email protected]I'm not a vegetarian, but this dish is so good that I don't even miss the meat.
Cionne Richardson
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it's healthy and flavorful.
Haroon Durrani
[email protected]I followed the recipe but my dish didn't turn out as flavorful as I expected. Not sure what went wrong.
Hugo Armando
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hotter pepper than the recipe called for.
Ahmer Tanoli
[email protected]I substituted red onion for the shallots and it worked out great. Love this recipe!
Shohidur Rhaman
[email protected]I made this dish exactly as the recipe stated and it turned out perfectly. I highly recommend it!
Chance Harden
[email protected]This dish was a hit at my last dinner party. Everyone loved the unique blend of flavors.
Fuzzy Hopper
[email protected]I've never been a huge fan of fennel, but this recipe changed my mind. It was so flavorful and perfectly roasted.
Melissa O'Connor
[email protected]This roasted fennel, chickpeas, peppers, and grapes dish was an absolute delight! The combination of flavors and textures was simply incredible.