Red Potatoes and Fennel

 This is a vegetarian adaptation of a recipe I got from Cooking Light years ago.  In this version I replaced the chicken with mushrooms and tweaked a few of the spices.

Combine the following in a bowl:
1/2 cup coarsely chopped bell pepper
1/2 cup slivered fennel bulb

2 tsp chopped fresh or dried rosemary
1 1/2 teaspoons olive oil
3 large shallots, peeled and sliced
2 cloves garlic, minced

8 oz sliced fresh mushrooms

Combine in a separate bowl:
2 T (or more if you like them) chopped black olives

6 medium unpeeled red potatoes, sliced 1/4 inch thick

2 teaspoons fresh or 1 tsp dried sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika

Vegetable broth

Heat a large skillet or wok and spray with cooking spray.  Add the first set of ingredients and stir fry until shallots and peppers soften. Add the next ingredients and mix well,  Add enough vegetable broth to just cover the vegetables.  Simmer until the potatoes are cooked through, adding water as needed to prevent scorching.