Fennel and broccoli ratatouille

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

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