Roasted Fennel, Mushroom, & Tomato With Dill

This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill". (Cod With Fennel, Mushrooms, Tomato & Dill) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets (151491) This is simple, fresh and no leftovers!

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 1  tablespoon olive oil
• 1  medium red onion, sliced
• 1  cup mushroom, chopped
• 1  fennel bulb, sliced
• 1  large tomatoes, cut in chunks
• 1  medium zucchini, cut in 1/2-inch half moons
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper, freshly ground
• 1⁄2 teaspoon dried dill (or 1 teaspoon fresh dill)

Directions

1. Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
2. Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
3. Add prepared vegetables and toss gently until well coated.
4. Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.