Recipe: Mediterranean Vegetables with Balsamic Vinegar

Ingredients

• 1 tbsp olive oil
• 2 tsp minced garlic
• 1 cup coarsely chopped onions
• 1 small fennel bulb, cut into 0.5 inch strips (about 2.5 cups; chop and reserve fronds)
• 1 large red bell pepper , thinly sliced
• 1 large carrot , cut on diagonal into 0.5 inch slices
• 0.25 lb (113 g) white mushrooms , halved
• 1.5 cups coarsely chopped plum tomatoes
• 0.33 cup pitted oil -cured black olives
• 1.5 tsp dried basil leaves
• 1.5 tsp dried oregano leaves
• 1 tsp salt or to taste
• 0.25 tsp cinnamon
• 0.13 tsp freshly ground pepper
• 1 to 3 tbsp balsamic vinegar or lemon juice