Pan-Roasted Vegetables

Pan-Roasted Vegetables
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • ¼ teaspoon fennel seeds
  • 5 cups thinly sliced onion (about 1 large)
  • 1 cup green bell pepper, cut into 1/8-inch strips
  • 2 tablespoons chopped fresh cilantro
  • 1 cup red bell pepper, cut into 1/8-inch strips
  • 1 teaspoon olive oil

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.

View full recipe at My Recipes

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