Mediterranean Vegetables

Name: Mediterranean Vegetables
Ingredients: 1 Tbs. olive oil; 2 tsp. minced garlic; 1 cup coarsely chopped onions; 1 small fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups; chop and reserve fronds); 1 large red bell pepper, thinly sliced; 1 large carrot, cut on diagonal into 1/2-inch slices; 1/4 lb. white mushrooms, halved; 1 1/2 cups coarsely chopped plum tomatoes; 13 cup pitted oil-cured black olives; 1 1/2 tsp. dried basil leaves; 1 1/2 tsp. dried oregano leaves; 1 tsp. salt or to taste; 1/4 tsp. cinnamon; 18 tsp. freshly ground pepper; 1 to 3 Tbs. balsamic vinegar or lemon juice

15 ingredients

6 steps

Ingredients

1 Tbs. olive oil
2 tsp. minced garlic
1 cup coarsely chopped onions
1 small fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups; chop and reserve fronds)
1 large red bell pepper, thinly sliced
1 large carrot, cut on diagonal into 1/2-inch slices
1/4 lb. white mushrooms, halved
1 1/2 cups coarsely chopped plum tomatoes
13 cup pitted oil-cured black olives
1 1/2 tsp. dried basil leaves
1 1/2 tsp. dried oregano leaves
1 tsp. salt or to taste
1/4 tsp. cinnamon
18 tsp. freshly ground pepper
1 to 3 Tbs. balsamic vinegar or lemon juice

Directions

1

In large skillet, heat oil over medium heat.
2

Add garlic and onions and cook, stirring often, until just browned, about 5 minutes.
3

Add fennel bulb, bell pepper, carrot, mushrooms, tomatoes, olives, basil, oregano, salt, cinnamon and pepper.
4

Reduce heat, cover and simmer until vegetables are tender, about 4 minutes.
5

Add vinegar, stir well and cook 1 minute.
6

Serve over couscous if desired, and garnish with reserved fennel fronds.