Roasted Fennel, Chickpeas, Peppers & Grapes

Prep Time
Cook Time
Ready In

"This is from a Martha Stewart publication. Am I wrong to think that roasted fennel tastes/smells like pepperoni? I was pleased to find out that it doesn't retain that anise flavor after cooking. You may already know that chickpeas are the same as garbanzo beans."

Original recipe yields 6 servings


  • Serving Size: 1 (195 g)
  • Calories 120.5
  • Total Fat - 5.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 111.5 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 6.2 g
  • Sugars - 3.4 g
  • Protein - 2.5 g
  • Calcium - 72.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 48.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450F. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact.

Step 2

Stem and seed bell peppers, and cut into 1/2" slices. Drain and rise chickpeas.

Step 3

Divide vegetables, grapes and chickpeas between two rimmed baking sheets. Drizzle with oil and toss with oregano, salt and pepper.

Step 4

Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst. Approximately 25-30 minutes.

Step 5

Remove vegetables and any pan juices to serving platter. Serve warm.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is a very special combination of vegetables that tops the taste charts. The recipe intriqued me and it didn't let me down. I did just half the recipe with no problem. Thanks Michelle for posting this different delicious recipe

(10 Jul 2012)