Serve this stewlike dish as a side to roast lamb, chicken, or fish.
2 teaspoons olive oil
4 cups thinly sliced fennel bulb (about 4 small bulbs)
3 cups vertically sliced onion
1 cup red bell pepper strips
2/3 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon coarsely ground black pepper
1 garlic clove, minced
2 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel fronds or fresh flat-leaf parsley
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saute 6 minutes. Add broth and next 4 ingredients (broth through garlic). Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in basil and fennel fronds.