Sauteed Peppers, Onions And Rosemary
Published September 2, 1997
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
1 ½ pounds thinly sliced onions (6 cups)
1 ½ tablespoons olive oil
1 ½ pounds thinly sliced green peppers
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
25 grams carbs; 153 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 818 milligrams sodium; 3 grams protein; 12 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
Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
- Step 2
Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.
Private Notes
Comments
Tastes like onions and green peppers. Not very inspiring.