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Sauteed Peppers, Onions And Rosemary

By Marian Burros

Total Time
40 minutes
Rating
4(13)
Comments
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Featured in: A Bounty of Freshness and Frugality

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Ingredients

Yield:4 servings
  • 1½pounds thinly sliced onions (6 cups)
  • 1½tablespoons olive oil
  • 1½pounds thinly sliced green peppers
  • 1tablespoon fresh rosemary leaves or 1 teaspoon dried
  • 2teaspoons balsamic vinegar
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

153 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 3 grams protein; 818 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

  1. 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.

  2. 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.

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Ratings

4 out of 5
13 user ratings
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Comments

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CK

Tastes like onions and green peppers. Not very inspiring.

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