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Roasted Fennel, Chickpeas, Peppers, and Grapes

This could-not-be-simpler method seals ingredients into a caramelized crust. Here, Mediterranean-style vegetables like peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.

  • prep: 5 mins
    total time: 35 mins
  • servings: 6

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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

  1. Step 1

    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.

  2. Step 2

    Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.

  3. Step 3

    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.

Source
Whole Living, September 2010

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