Triple Pepper & Fennel Saute

Ingredients:

• 1 each red, gold, green, orange peppers
• 1 bulb fennel
• 4 cloves roasted garlic cloves
• 8 sun-dried tomato halves
• 1 large red onion
• 1 tablespoon oregano
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ cup Parmesan cheese
• 2 tablespoons olive oil

Directions
Slice all peppers, onions, fennel and tomatoes into thin julienne cuts. In large skillet add oil, when hot add garlic and sauté until lightly brown. Remove, cut garlic into thin slices and set aside. Add peppers, onions, fennel, tomatoes and sauté for 10-12 minutes until tender.

Return garlic to mixture add oregano, sugar, salt and vinegar. Stir and sauté for another 2-3 minutes until well blended. When ready to serve sprinkle with parmesan cheese.