Fennel With Broccoli, Zucchini, and Peppers

Prep: 1o minutes Cook: 20 minutes


By Jill Nussinow, MS, RD
Many of you may be unfamiliar with using fennel, but this dish has so much flavor you will wonder why you have never tried this vegetable before. Most supermarkets carry fennel bulbs in the fresh produce section and many farmers markets also have it.


  • 2 cups sliced fresh fennel (see the Hints below)
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 1/2 cup coarsely chopped red bell pepper
  • 2 cups vegetable broth
  • freshly ground pepper


Place the vegetables and 1 cup of the broth in a large non-stick saute pan. Grind some fresh black pepper over the vegetables. Cover and steam for 5 minutes, then remove the cover and continue to cook, stirring frequently until most of the broth is absorbed and the vegetables are beginning to stick to the bottom of the pan.

Add another 1/2 cup of the broth and a few more twists of pepper. Continue to cook and stir, uncovered, until broth is again absorbed and vegetables begin to stick again. Add the remaining broth and more black pepper. Continue to cook until broth is absorbed again. Taste and add more black pepper if desired before serving.

Hints: Fresh fennel is sometimes sold under the name anise, with several inches of fine leafy fronds attached. Cut the fronds off at the top of the bulb, trim the root end, cut the entire bulb in half lengthwise and then slice thinly. Two medium-sized bulbs should yield about 2 cups sliced. If you have a bit more than 2 cups, just use the extra amount in this recipe.

Slice the zucchini in half lengthwise and then slice thinly. One zucchini should yield about 1 cup.

One half of a red bell pepper should yield about 1/2 cup of 1/2-inch size pieces.