Pan-Roasted Vegetables

More from this source
Cooking Light

Comments

Add a comment

Ingredients

5 cups thinly sliced onion (about 1 large)

1 cup red bell pepper, cut into 1/8-inch strips

1 cup green bell pepper, cut into 1/8-inch strips

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon fennel seeds

2 tablespoons chopped fresh cilantro

You might also like

Pan Seared Scallops With Toasted Israeli Cousco...
Farmgirl Gourmet
Gravy With Roasted Vegetables
Real Simple
Root Vegetable Pan Roast With Chestnuts And Apples
Food & Wine
Turkey And Roasted Vegetable Quiche
Whole Foods Market
Open Face Roasted Vegetable Sandwiches
GoodLife Eats
Roasted Vegetable Soup
Los Angeles Times
Pan Roasted Chicken & Vegetable Pizza
Campbell's Kitchen
Barbecue-Flavored Roasted Tempeh And Vegetables
Cookstr
Pork Chops With Pan Roasted Walnuts & Vegetables
Kraft Foods
One Pan Chicken Thighs With Roasted Vegetables
Woman and Home