Sautéed Fennel and Red Peppers|
This crispy side dish is flavorful and very quick to make. While fennel is not one of the most popular vegetables in the United States, it is used heavily in Italian cuisine and has a delightful flavor and crunch. For those watching their waistlines it is also a great low calorie vegetable.
2 tablespoons olive oil
3 red bell peppers, cut into think strips
1 pound fennel, thinly sliced
2 cloves garlic, minced
Heat a large heavy skillet over medium high heat. Add the olive oil and heat. Sauté the peppers, fennel, and garlic in the olive oil for 10-12 minutes. Vegetables should still be crunchy, but not soft. Add the salt and pepper to taste and serve immediately.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes