Pan-Roasted Vegetables
7 ingredients
1 steps
Ingredients
- 5 cups thinly sliced onion (about 1 large)
- 1 cup red bell pepper, cut into 1/8-inch strips
- 1 cup green bell pepper, cut into 1/8-inch strips
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fennel seeds
- 2 tablespoons chopped fresh cilantro
Directions
-
1Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.
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