Rainbow Peppers and Red Onion
Serves: 4
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Cooking the bell peppers brings out the sweetness in them. Colorful and nutritious.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: vegkitchen.com
