Yield: 4 Servings
|\N 2||fennel bulbs -- thinly|
|\N 4||zucchini -- sliced|
|\N \N||Date: Fri, 11 Oct 1996 20:22:09|
1 TB olive oil
1 TB balsamic vinegar
1 TB chopped fresh oregano
: Salt and pepper
¼ 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 ~0700 (