Created by Michelle_Minicucci on November 3, 2011
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.