Mediterranean Vegetables
4 Servings
30 minutes or fewer
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. Reduce heat, cover and simmer until vegetables are tender, about 4 minutes. Add vinegar, stir well and cook [...]
- 1 Tbs. olive oil
- 2 tsp. minced garlic
- 1 cup coarsely chopped onions
- 1 small fennel bulb, cut into ½-inch strips (about 2 ½ cups; chop and reserve fronds)
- 1 large red bell pepper, thinly sliced
- 1 large carrot, cut on diagonal into ½-inch slices
- ¼ lb. white mushrooms, halved
- 1 ½ cups coarsely chopped plum tomatoes
- ⅓ cup pitted oil-cured black olives
- 1 ½ tsp. dried basil leaves
- 1 ½ tsp. dried oregano leaves
- 1 tsp. salt or to taste
- ¼ tsp. cinnamon
- ⅛ tsp. freshly ground pepper
- 1 to 3 Tbs. balsamic vinegar or lemon juice
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