Rainbow Peppers and Red Onion
Cooking the bell peppers brings out the sweetness in them. Colorful and nutritious.
|1 tablespoon||extra-virgin olive oil|
|1||medium to large red onion, halved lengthwise and sliced thin|
|2||large cloves garlic, minced|
|1||medium red bell pepper, sliced into thin 2-inch-long-strips|
|1||medium green bell pepper, sliced to match red pepper|
|1||medium yellow or orange bell pepper (or one of each), sliced to match red pepper|
|1 tablespoon||balsamic vinegar|
|sliced fresh basil leaves, as desired|
|salt and freshly ground pepper to taste|
Set a wok or stir-fry pan over medium-high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute.
Add the garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until the vegetables are tender.
Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature.