Vegetables: Baked Fennel 01 by Recipe Cottage

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	Baked Fennel 01

		Slow-baked fennel with bell peppers and onions Yield: 6 to 8 servings 2 large fresh fennel bulbs 2 medium red bell peppers or 1 red and 1 yellow 1 medium onion 3 tablespoons olive oil Pinch crushed red pepper flakes Salt to taste Heat oven to 400 degrees. Have ready an oval gratin or other shallow baking dish. Trim stalks and greens from fennel. Cut fennel bulb, bell peppers and onion into 1 1/2-inch squares. Combine in baking dish and toss with oil, pepper flakes and salt to taste. Cover tightly and bake 1 hour. Remove cover; continue baking until vegetables begin to brown at the edges, 30 to 35 minutes longer. Adjust seasoning.