Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Prepare the fennel, grapes and white beans and transfer them to the lined baking sheet. Toss them in olive oil and spread them out evenly on the sheet. Bake for 20 to 25 minutes or until the grapes are wrinkled and the fennel is tender.
Remove from oven and transfer to a serving bowl. Add the feta cheese, another drizzle of olive oil, and a squeeze of lemon juice. Toss and season with salt and pepper to taste. You can also garnish the dish with the fennel fronds. Enjoy!
Serve with fish, pork, or chicken.
Store leftovers in an airtight container in the fridge for 2-4 days. Enjoy cold or reheat for 1-2 minutes in the microwave.
The white beans may dry out while roasting, depending on your oven. To prevent this, you can add the white beans to the baking sheet halfway through the roasting time instead of at the beginning.