Mediterranean Vegetables

Ingredients

 * 1 tbsp olive oil
 * 2 tsp minced garlic
 * 1 cup coarsely chopped onions
 * 1 small fennel bulb, cut into ½-inch strips (about 2½ cups; chop and reserve fronds)
 * 1 large red bell pepper, thinly sliced
 * 1 large carrot, cut on diagonal into ½-inch slices
 * ¼ lb white mushrooms, halved
 * 1½ cups coarsely chopped plum tomatoes
 * ⅓ cup pitted oil-cured black olives
 * 1½ tsp dried basil leaves
 * 1½ tsp dried oregano leaves
 * 1 tsp salt or to taste
 * ¼ tsp cinnamon
 * ⅛ tsp freshly ground pepper
 * 1 to 3 tbsp balsamic vinegar or lemon juice

Directions

 * 1) In large skillet, heat oil over medium heat.
 * 2) Add garlic and onions and cook, stirring often, until just browned, about 5 minutes.
 * 3) Add fennel bulb, bell pepper, carrot, mushrooms, tomatoes,, basil, oregano, salt, cinnamon and pepper.
 * 4) Reduce heat, cover and simmer until vegetables are tender, about 4 minutes.
 * 5) Add vinegar, stir well and cook 1 minute.
 * 6) Serve over couscous if desired, and garnish with reserved fennel fronds.