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FENNEL RATATOUILLE

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2          fennel bulbs
1          pound red ripe tomatoes
2          medium sliced onions
2          sliced zucchini
2          tablespoons fresh chopped parsley
1/2       teaspoon fresh thyme
1/4       teaspoon salt
1/4       teaspoon fresh ground black pepper
1/2       tablespoon extra virgin olive oil

Heat the olive oil in a non-stick skillet and sauté the onions and garlic for 3-4 minutes until transparent. Add the fennel bulbs cut into slices, layered with zucchini and tomatoes. Sprinkle with herbs and season to taste. Cover the skillet and cook slowly for approximately an hour or until the fennel is tender. Serve hot or cold, garnished with chopped parsley.

Notes: Excellent source of Vitamin C, A and Folacin.
Good source of Vitamin B6, B1, Niacin, Calcium and Iron.

Serves 4
Prep Time: 1:10
Total Calories 100
Protein 4g
Carbohydrate 19g
Fat 2g
Cholesterol 0mg
Dietary Fiber 3g
%Calories from Fat 19%

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