Pan-Roasted Vegetables

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

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 17%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 15.4g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 299mg
  • Calcium: 35mg

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

  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.
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