1 large onion, quartered & thinly sliced
15 ml olive oil 1 tbsp
2 garlic cloves, chopped
500 ml zucchini, sliced 2 cup
250 ml fresh fennel, diced 1 cup
1 each green & red pepper, cut in strips
1 can tomatoes (28 oz / 796 ml), diced
5 ml fennel seeds 1 tsp
salt & pepper to taste
In dutch oven, saute onion in oil until tender. Stir in garlic, zucchini, fennel, green and red peppers, tomatoes and fennel seeds; simmer, uncovered, until desired consistency and vegetables are tender, about 15 minutes. Season with salt and pepper.
Serves 6