| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
Dupree, Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Fennel bulbs; thinly sliced |
| 4 |
|
Zucchini; sliced |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt and pepper |
| 1/4 |
c |
Toasted pine nuts |
INSTRUCTIONS
In a large skillet, heat the oil over medium-high heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked
through but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar
and oregano and season to taste with salt and pepper. This can be made
ahead and reheated at this point. Add the pine nuts and cook over medium
heat for 2 minutes longer. Serve hot.
Yield: 4 to 6 servings
Recipe By : Nathalie Dupree, TVFN
Posted to MC-Recipe Digest V1 #242
Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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