Roasted Fennel, Mushroom, & Tomato With Dill - cooking recipe

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)

Preparation

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