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
