Instructions: 1. Heat the oil in a large, heavy skillet over medium-high heat. Add the celery and cook, stirring occasionally, for 4 minutes. Add red pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat to low and cook, covered, for 6 minutes.

2. Increase the heat to medium-high and cook, uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the liquid has evaporated and the vegetables are glazed.

3. Serve immediately.

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