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1
Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
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2
Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
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3
Peel exterior layer off Fennel.
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4
Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
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5
Peel and slice Red Onion in quarters length wise. Add to Fennel.
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6
Core, seed and slice Red Pepper in similar manner. Add to Fennel.
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7
***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
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8
Peel and crush garlic cloves. Add to Fennel.
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9
Add Olives to Fennel.
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10
Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
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11
Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
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12
Set remainder of wine/lemon liquid aside until/if required during roasting.
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13
Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
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14
Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
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15
Stir occasionally to prevent burning.
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16
Add remaining wine/lemon mix to fennel if necessary while roasting.
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17
Enjoy.
