Source: dLife

Fennel, red bell peppers, and onions cooked to perfection.

Servings

1.0
1 tbsp  olive oil 2.0
2 cup  sliced white onion 2.0
2 cup  chopped red bell peppers 2.0
2 cup  Fennel, bulb, fresh, slices 1.0
1 tsp  balsamic vinegar 0.5
0 1/2 tsp  salt 0.25
0 1/4 tsp  black pepper

1. Heat oil in a large nonstick skillet. Add fennel, red bell peppers, and onions.
2. Cook over medium-high heat for 10 minutes. Add 1/4 cup water to vegetable mixture.
3. Bring to a boil and reduce to low heat. Steam covered for 5 minutes.
4. Stir in salt, black pepper, and vinegar. Serve hot or at room temperature.