This is one of my favorite Autumn recipes. The combination of colors, flavors and textures works well as its own dish, but also pairs beautifully with any roast meat. I usually serve it alongside a simple herb-roasted chicken or turkey sausages. It also works well as an accompaniment to a pureed soup or served with a baguette and soft cheese, such as Brie or Camenbert.
As an added bonus, my sometimes picky-eating children like this dish. Roasting causes the grapes to become like candy and the peppers and fennel to caramelize. The chickpeas are just fun to eat for them, and carry the flavors of the other ingredients.
1 head fennel, washed, halved and thinly sliced
2 garlic cloves, thinly sliced
1 red bell pepper, stemmed, seeded and cut into 1/4-inch slices
1 yellow bell pepper, stemmed, seeded and cut as above
1 lb. large seedless red grapes
1 can chickpeas (garbanzo beans)
2-3 tbsp extra-virgin olive oil
1 tbsp fresh oregano, chopped
Preheat oven to 450 degrees. Toss all ingredients together in a large bowl. Spread out on one large or two smaller rimmed baking sheets. Place in the oven and roast, “stirring” once or twice until the vegetables begin to carmelize and the grapes begin to burst, about 30 minutes. Transfer to a serving bowl or platter with any pan juices. Serve warm.