Sauteed Pepper and Onions With Rosemary
Published July 2, 1996
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
24 ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups)
1 ½ tablespoons olive oil
24 ounces whole red and yellow peppers or 22 ounces thinly sliced, ready-cut (5 to 6 cups)
1 sprig fresh rosemary to yield 1 tablespoon rosemary leaves
2 teaspoons balsamic vinegar
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
50 grams carbs; 306 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 9 grams fiber; 167 milligrams sodium; 7 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut onions into quarters, and slice in food processor.
- Step 2
Heat a large nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions.
- Step 3
Wash, dry, seed and quarter peppers. Slice whole peppers in food processor, and add to onions after they begin to brown. Cook until vegetables are golden brown.
- Step 4
Wash and strip rosemary leaves from stem. Add to vegetables while they cook. When vegetables are soft, add vinegar, salt and pepper. Reduce heat to low, cover, and continue to cook until vegetables are very soft.
Private Notes
Comments
Or just add 2 Tbs red wine vinegar and 2 tsp- 1 Tbs chili powder. Great with rice and black beans or pork roast/chops.