Roasted Fennel, Chickpeas, Peppers and Grapes

Adapted from Whole Living, September 2010 issue

The original recipe called for red grapes, but I had some green ones that I didn’t want to waste. I think the recipe turned out fine and I really love the mix of colors. Feel free to try whatever grapes you have on hand, just make sure they’re seedless.

1 large garlic clove, thinly sliced

1 small fennel head, stemmed and thinly chopped

1 red bell pepper, seeded and thinly sliced

½ lb seedless green or red grapes

7 oz (half of a can) chickpeas, drained and rinsed

2 tablespoons extra  virgin olive oil

½ tablespoon dried oregano



Preheat the oven to 450 degrees F.  Spread out the garlic, vegetables, grapes and chickpeas on a baking sheet. Toss with the olive oil, oregano, salt and pepper.

Roast in the oven for 25 to 30 minutes, or until the vegetables are brown and the grapes have begun to burst. Transfer to a serving plate and try to understand the deliciousness.