Mediterranean Vegetables

Ingredients

• olive oil
  1 tbsp
• minced garlic
  2 tsp
• coarsely chopped onions
  1 cup
• fennel bulb

  cut into ½-inch strips (about 2½ cups; chop and reserve fronds)
  1 small
• red bell pepper

  thinly sliced
  1 large
• carrot

  cut on diagonal into ½-inch slices
  1 large
• white mushrooms

  halved
  ¼ lb
• coarsely chopped plum tomatoes
  1½ cups
• pitted oil-cured black olives
  ⅓ cup
• dried basil leaves
  1½ tsp
• dried oregano leaves
  1½ tsp
• salt or to taste
  1 tsp
• cinnamon
  ¼ tsp
• freshly ground pepper
  ⅛ tsp
• balsamic vinegar or lemon juice
  1 to 3 tbsp