*  Exported from  MasterCook  *

                       SAUTEED FENNEL AND ZUCCHINI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

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


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