Source: Enlitened Kosher Cooking by Nechama Cohen

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

Servings

1.0
1 each  fennel bulb 1.0
1 each  canola cooking spray 2.0
2 tbsp  olive oil 1.0
1 kg  chopped green bell peppers 1.0
1 each  medium red bell peppers 1.0
1 cup  chopped yellow bell peppers 4.0
4 each  medium celery stalk 1.0
1 each  medium carrots 2.0
2 tbsp  fresh lemon juice 1.0
1 pinch  salt and pepper 0.25
0 1/4 cup  cold water 1.0
1 tsp  sweetener (sugar substitute)

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.