Source: Enlitened Kosher Cooking by Nechama Cohen

A light dish of bell peppers, celery, and carrots.

Servings

1 fennel bulb
1 canola cooking spray
2 tbsp olive oil
1 kg chopped green bell peppers , sliced in thin strips
1 medium red bell peppers , sliced in thin strips
1 cup chopped yellow bell peppers , sliced in thin strips
4 medium celery stalk , sliced
1 medium carrots , peeled and sliced into thin strips
2 tbsp fresh lemon juice
1 pinch salt and pepper (optional)
0.25 cup cold water
1 tsp sweetener (sugar substitute) (optional)

1 Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds.
2 Spray a large saucepan with non-stick cooking spray. Add oil and place over medium heat until hot.
3 Add fennel and other prepared vegetables and stir until coated.
4 Lower heat; add lemon juice, salt and pepper, sugar substitute and 1/4 cup water. Stir and cook for 10-20 minutes, adding water to prevent vegetables from burning.
5 Taste and correct seasoning.
6 Cover and cook an additional 10 minutes, or until vegetables are tender.
7 Garnish with lemon slices, whole peppercorns and/or fresh thyme.