Mediterranean Vegetables

• 1 Tbs. olive oil
• 2 tsp. minced garlic
• 1 cup coarsely chopped onions
• 1 small fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups; chop and reserve fronds)
• 1 large red bell pepper, thinly sliced
• 1 large carrot, cut on diagonal into 1/2-inch slices
• 1/4 lb. white mushrooms, halved
• 1 1/2 cups coarsely chopped plum tomatoes
• 13 cup pitted oil-cured black olives
• 1 1/2 tsp. dried basil leaves
• 1 1/2 tsp. dried oregano leaves
• 1 tsp. salt or to taste
• 1/4 tsp. cinnamon
• 18 tsp. freshly ground pepper
• 1 to 3 Tbs. balsamic vinegar or lemon juice

1. In large skillet, heat oil over medium heat.
2. Add garlic and onions and cook, stirring often, until just browned, about 5 minutes.
3. Add fennel bulb, bell pepper, carrot, mushrooms, tomatoes, olives, basil, oregano, salt, cinnamon and pepper.
4. Reduce heat, cover and simmer until vegetables are tender, about 4 minutes.
5. Add vinegar, stir well and cook 1 minute.
6. Serve over couscous if desired, and garnish with reserved fennel fronds.

olive oil, garlic, onions, fennel bulb, red bell pepper, carrot, white mushrooms, tomatoes, black olives, basil, oregano, salt, cinnamon, freshly ground pepper, balsamic vinegar

Taken from www.vegetariantimes.com/recipe/mediterranean-vegetables/ (may not work)