Sauteed Pepper and Onions With Rosemary
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 24ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups)
- 1½tablespoons olive oil
- 24ounces whole red and yellow peppers or 22 ounces thinly sliced, ready-cut (5 to 6 cups)
- 1sprig fresh rosemary to yield 1 tablespoon rosemary leaves
- 2teaspoons balsamic vinegar
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
306 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 7 grams protein; 167 milligrams sodium
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.