 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced. 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 |
Directions:
1. Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.
|
|