Serves: 6

Cook Time: 45 Minutes

Smithfield Product: Hot Dogs, Bacon

Ingredients

• 4 slices Smithfield Naturally Hickory Smoked Bacon
• 1 1/2 pounds fennel bulbs, trimmed and cut lengthwise into 1/2-inch-thick slices
• 3 large red, yellow, or orange bell peppers, seeded and cut lengthwise into 1/2-inch-wide strips
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Steps

Preheat oven to 400 degrees F. Position oven racks in upper and lower third of oven.
Toss fennel and peppers with olive oil in a large, shallow roasting pan or jellyroll pan. Place on lower oven rack, and bake until vegetables start to caramelize and lightly brown, about 35 to 40 minutes.
Meanwhile, arrange bacon strips in a shallow baking pan; place on upper oven rack about 20 minutes before vegetables have finished cooking. Bake, uncovered, until bacon is cooked, about 15 to 20 minutes, turning once. Maintain oven temperature.
Transfer vegetables to a serving dish. Remove bacon to paper towels, and let drain and cool. Crumble.
Add garlic to baking pan with bacon drippings; using oven mitts, return to oven until garlic is beginning to turn golden, about 3 minutes. Remove from oven; whisk in remaining ingredients. Pour over vegetables, and toss. Sprinkle with bacon.

This recipe was specially prepared and created by Smithfield. Recipe and photo courtesy of Smithfield.