large heads fennel, halved, cored and cut lengthwise into 1-inch strips
bell peppers (1 red, 1 green, 1 yellow), cut into strips
Belgian endive, separated into leaves
extra-virgin olive oil
butter, cut up (no substitutions)
2 ounce can
anchovy fillets, drained and chopped
Arrange vegetables on large serving platter. If desired, cover and refrigerate for up to 8 hours.
Heat oil and garlic in small saucepan over low heat just until garlic turns golden. Add butter and anchovies and cook until butter melts. Serve hot with vegetables. Makes 12 servings.
- Servings Per Recipe 12
- Fat, total(g)12,
- sat. fat(g)4,
- Percent Daily Values are based on a 2,000 calorie diet