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Pan-Roasted Vegetables

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1/2 cup)
Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced.

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

Nutrition 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

How to Make It

  1. 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.