Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium fennel bulbs
- 2 medium red potatoes, cubed (2 cups)
- 1 medium red bell pepper, cut into strips (1 cup)
- 1 small red onion, cut into 8 wedges
- 1 Tbs. olive oil
- 1/2 tsp. dried basil
- 1/2 tsp. dried marjoram
- =
Directions
1. Preheat oven to 425F. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core. Then cut bulb into 1-inch pieces (you should have 4 cups).
2. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. Season to taste with salt and pepper. Arrange mixture in a single layer on a jelly-roll pan. Roast until vegetables are tender, about 45 minutes, stirring once. Serve hot.