nutritional information

Per Serving:

  • Calories: 105
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Sodium: 104 mg
  • Fiber: 5 g
Vegan

Mediterranean Vegetables

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
  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.
February 1999

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