Mediterranean Vegetables

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

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, , 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.