Pan-Roasted Vegetables

Pan-Roasted Vegetables Recipe
Randy Mayor; Lydia DeGaris-Pursell

Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 17 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 15.4 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 299 mg
Calcium 35 mg

Ingredients

5 cups thinly sliced onion (about 1 large)
1 cup red bell pepper, cut into 1/8-inch strips
1 cup green bell pepper, cut into 1/8-inch strips
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon fennel seeds
2 tablespoons chopped fresh cilantro

Preparation

Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note