Sautéed Radishes and Zucchini | RICARDO

Ingredients

• 2 cups (500 ml) quartered radishes
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) zucchini sticks, 1 1/2 x 1/2 inch (4 x 1 cm)
• 6 green onions, cut into 1-inch (2.5-cm) lengths
• 2 cloves garlic, minced
• 1/4 teaspoon (1 ml) crushed fennel seeds
• 3 tablespoons (45 ml) white port
• 1 teaspoon (5 ml) chopped fresh thyme
• Salt and pepper