Sauteed Fennel & Zucchini Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: olive oil,
2: fennel bulbs, thinly
Directions:
: sliced
4 zucchini -- sliced
1 TB balsamic vinegar
1 TB chopped fresh oregano
: Salt and pepper
1/4 c toasted pine nuts
In a large skillet, heat the oil over medium-high heat. Add the
fennel and zucchini and cook, stirring constantly until the
vegetables are cooked through but still crisp-tender, about 7 to 8
minutes. Stir in the vinegar and oregano and season to taste with
salt and pepper. This can be made ahead and reheated at this point.
Add the pine nuts and cook over medium heat for 2 minutes longer.
Serve hot. Yield: 4 to 6 servings
Recipe By : Nathalie Dupree, TVFN
Date: Fri, 11 Oct 1996 20:22:09
~0700 (
Source from luhu.jp
4 zucchini -- sliced
1 TB balsamic vinegar
1 TB chopped fresh oregano
: Salt and pepper
1/4 c toasted pine nuts
In a large skillet, heat the oil over medium-high heat. Add the
fennel and zucchini and cook, stirring constantly until the
vegetables are cooked through but still crisp-tender, about 7 to 8
minutes. Stir in the vinegar and oregano and season to taste with
salt and pepper. This can be made ahead and reheated at this point.
Add the pine nuts and cook over medium heat for 2 minutes longer.
Serve hot. Yield: 4 to 6 servings
Recipe By : Nathalie Dupree, TVFN
Date: Fri, 11 Oct 1996 20:22:09
~0700 (
Source from luhu.jp