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.

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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.

Note:

November 2001
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