Pan-Roasted Vegetables

Name: Pan-Roasted Vegetables
Yield: 4 servings (serving size: 1/2 cup)
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; ½ teaspoon salt; ¼ teaspoon fennel seeds; 2 tablespoons chopped fresh cilantro

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

Recipe by Cooking Light November 2001

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:

4 servings (serving size: 1/2 cup)

Nutrition Info

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
½ teaspoon salt
¼ teaspoon fennel seeds
2 tablespoons chopped fresh cilantro

Directions

Step 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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Nutrition Facts

Per Serving:

78 calories; calories from fat 17%; fat 1.5g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 2.1g; carbohydrates 15.4g; fiber 3.5g; cholesterol 0mg; iron 0.6mg; sodium 299mg; calcium 35mg.

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Pan-Roasted Vegetables

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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Pan-Roasted Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Pan-Roasted Vegetables