This is a dish I've brough to our extended family Easter dinners. For an autumn/winter version skip the marinated pineapple and roast the fennel and sweet onion with celery stalk and little bit of carrot, yam and apple.



***************************************************************************************


FENNEL AND SWEET ONION WITH PINEAPPLE



Place canned pineapple chunks (8 to 10 chunks for each fennel bulb used) in a thin layer of fresh squeezed lime juice, and set aside to marinate while the veggies bake.

Cut equal amounts of large sweet onions and fennel bulbs into large, but bite sized wedges. Put in glass baking dish, lightly salt, and drizzle with light olive oil. Cover with foil, and slit to vent. Bake at 375 to 400 till soft (20 to 30 min???), and uncover to “roast” for the last 15-20 min.

When done cooking, remove pineapple from marinade and place on top of veggies.