Mediterranean Vegetables

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  • servingServings

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
  • 1/3 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
  • 1/8 tsp. freshly ground pepper
  • 1 to 3 Tbs. balsamic vinegar or lemon juice

Preparation

  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

  • Serving Size: 4 Servings
  • Calories: 105
  • Carbohydrate Content: 16 g
  • Fat Content: 5 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 104 mg