Difference between revisions of "Mediterranean Vegetables"
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* 1 to 3 tbsp [[balsamic vinegar]] or [[lemon juice]] | * 1 to 3 tbsp [[balsamic vinegar]] or [[lemon juice]] | ||
| − | == | + | == Procedures == |
# In large skillet, heat [[oil]] over medium heat. | # In large skillet, heat [[oil]] over medium heat. | ||
# Add [[garlic]] and [[onion]]s and cook, stirring often, until just browned, about 5 minutes. | # Add [[garlic]] and [[onion]]s and cook, stirring often, until just browned, about 5 minutes. | ||
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# Serve over [[couscous]] if desired, and garnish with reserved [[fennel]] fronds. | # Serve over [[couscous]] if desired, and garnish with reserved [[fennel]] fronds. | ||
| − | [[Category:Mediterranean Vegetarian]] | + | [[Category:Mediterranean cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Balsamic vinegar Recipes]] | [[Category:Balsamic vinegar Recipes]] | ||
[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
Latest revision as of 16:36, 15 July 2012
Ingredients
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1 cup coarsely chopped onions
- 1 small fennel bulb, cut into ½-inch strips (about 2½ 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
- 1½ cups coarsely chopped plum tomatoes
- ⅓ cup pitted oil-cured black olives
- 1½ tsp dried basil leaves
- 1½ tsp dried oregano leaves
- 1 tsp salt or to taste
- ¼ tsp cinnamon
- ⅛ tsp freshly ground pepper
- 1 to 3 tbsp balsamic vinegar or lemon juice
Procedures
- 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, , 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 minute.
- Serve over couscous if desired, and garnish with reserved fennel fronds.
