*  Exported from  MasterCook  *

                      SAUTEED FENNEL AND ZUCCHINI

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetable

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

       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

 Recipe By     : Nathalie Dupree, TVFN

                                       Date: Fri, 11
 Oct 1996 20:22:09 -0700 (



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