Trim tough outer leaves from fennel; remove and discard stalks
Cut fennel bulb into quarters lengthwise; discard core
Cut bulb
into 1-inch pieces to measure 4 cups.
Combine fennel, potatoes, red pepper, red onion, olive oil, basil,
marjoram, salt and pepper in a medium-size bowl; toss to coat
vegetables with oil, herbs and spices
Turn vegetables out onto
one sheet of foil
Top with second sheet of foil and fold edges
over three times to seal the foil packet.
Rotate in the Flat Standard Basket for 40 minutes
