Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Sweet red onion |
1 \N | Fennel bulb |
2 \N | Fresh, ripe tomatoes |
1 \N | Sweet red pepper |
1 cup | Broccoli florets |
½ cup | Hot pepper salsa |
Heat oil and saute onions until limp. Slice fennel and saute in pan along with pepper and then tomatoes. Add broccoli and continue to cook another 5 minutes.
(Serve hot or cold as a side dish or heaped on crusty French Bread.) From: The Cook's Garden catalog - Spring/Summer 1993 (page 89) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini