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SIDE DISH: Marcia’s Roasted Fennel and Onions

3 Fennel Bulbs, trimmed and cut into 1-inch wedges
2 medium Red Onions, cut into 1-inch wedges
¼ tsp. Salt
¼ tsp. Black Pepper, freshly ground
½ pkg. Good Seasons dry Italian Salad Dressing Seasoning (or to taste)
¼ tsp. dry basil or 1 tsp. fresh basil, chopped
2 ounces Guanciale or Prosciutto, julienned
2 Tbsp. Grapes & Olives On Tap Basil Olive Oil
½ cup finely shredded Asiago Cheese
Snipped Fennel Leaves

 Preheat oven to 400°F. In a shallow baking pan, combine the first 7 ingredients.
 Drizzle with Basil Olive Oil; toss gently to coat. Roast, uncovered, for 35 to 40 minutes or until tender and lightly browned,   stirring occasionally.Sprinkle with cheese and fennel leaves.