Recipe - Sauteed Fennel And Zucchini

1 tablespoon Olive oil
2 Fennel bulbs; thinly cut or sliced up
4 Zucchini; cut or sliced up
1 tablespoon Balsamic vinegar
1 tablespoon Chopped fresh oregano
Salt and pepper
One fourth cup Toasted pine nuts

In a large skillet, heat the oil over mediumhigh heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked
through but still crisptender, 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

Posted to MCRecipe Digest V1 #242

Date: Fri, 11 Oct 1996 20:22:09 0700 (PDT)

From: PatH phannema@wizard.ucr.edu