• Preheat oven to 425°F. Line two baking sheets with parchment paper.
• In large bowl, whisk together olive oil, balsamic vinegar, garlic, salt, pepper, fennel seeds and hot pepper flakes; add mushrooms and tomatoes, tossing gently to coat evenly. Arrange on prepared pans in even layer.
• Bake, rotating pans once, for 25 to 30 minutes or until tender, and mushrooms are golden brown.
• Meanwhile, in large pot of boiling salted water, cook broccoli rabe for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well. Toss with roasted vegetables and any accumulated juices.

Tip: Serve as a side dish with roasts or toss with cooked pasta for a quick and wholesome Meatless Monday dinner.