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
• 1/4 lb (113 g) white mushrooms, halved
• 1 1/2 cups coarsely chopped plum tomatoes
• 1/3 cup pitted oil-cured black olives
• 1 1/2 tsp dried basil leaves
• 1 1/2 tsp dried oregano leaves
• 1 tsp salt or to taste
• 1/4 tsp cinnamon
• 1/8 tsp freshly ground pepper
• 1 to 3 tbsp balsamic vinegar or lemon juice