Skip to main content

Mediterranean Vegetables

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
2 tsp. minced garlic
Ingredient Line: 
1 cup coarsely chopped onions
Ingredient Line: 
1 small fennel bulb, cut into ½-inch strips (about 2 ½ cups; chop and reserve fronds)
Ingredient Line: 
1 large red bell pepper, thinly sliced
Ingredient Line: 
1 large carrot, cut on diagonal into ½-inch slices
Ingredient Line: 
¼ lb. white mushrooms, halved
Ingredient Line: 
1 ½ cups coarsely chopped plum tomatoes
Ingredient Line: 
⅓ cup pitted oil-cured black olives
Ingredient Line: 
1 ½ tsp. dried basil leaves
Ingredient Line: 
1 ½ tsp. dried oregano leaves
Ingredient Line: 
1 tsp. salt or to taste
Ingredient Line: 
¼ tsp. cinnamon
Ingredient Line: 
⅛ tsp. freshly ground pepper
Ingredient Line: 
1 to 3 Tbs. balsamic vinegar or lemon juice

Instructions: 

  1. In large skillet, heat oil over medium heat. Add garlic and onions and cook, stirring often, until just browned, about 5 minutes. Add fennel bulb, bell pepper, carrot, mushrooms, tomatoes, olives, basil, oregano, salt, cinnamon and pepper.
  2. Reduce heat, cover and simmer until vegetables are tender, about 4 minutes. Add vinegar, stir well and cook 1 minute.
  3. Serve over couscous if desired, and garnish with reserved fennel fronds.

Nutrition Information: 

Calories: 
105
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
16 g
Cholesterol: 
mg
Sodium: 
104 mg
Fiber: 
5 g
Sugar: 
g
Yield: 
4 Servings