Fennel with Olives Sun-Dried Tomatoes Recipe

Fennel With Olives Sun-Dried Tomatoes Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 small red onion, halved lengthwise and cut into 1/4-inch slices
• 2 small fennel bulbs, halved lengthwise and cut into 1/4-inch slices
• salt and freshly ground black pepper
• 1/3 cup kalamata olives, pitted and halved
• 1/4 cup oil-packed sun-dried tomatoes, cut into 1/4-inch slices
• 1/4 cup fresh basil leaves, shredded

Method

1. In a large skillet, heat the oil over medium heat
2. Add the onion, cover and cook until tender, about7 minutes
3. Add the fennel and season with salt and pepper to taste
4. Cover and cook until the fennel is tender, about 10 minutes
5. Add the olives and tomatoes and cook, uncovered, for 2 or 3 minutes, stirring, to blend flavors
6. Stir in the basil and serve immediately

Full List of Vegan Recipes
Full List of Sun-Dried-Tomato Recipes

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