Pan Roasted Peppers And Onions
|Red bell pepper||1 Large, julienned|
|Yellow bell pepper||1 Large, julienned|
|Yellow onion||1 Large, julienned|
|Garlic||2 Clove (10 gm), thinly sliced|
|Olive oil||2 Tablespoon|
|Balsamic vinegar||1 Teaspoon|
In a nonstick skillet, slowly saute the peppers, onion, and garlic in olive oil over medium heat, stirring frequently.
Cook for 20 minutes until vegetables are soft.
Turn up the heat slightly and lightly brown, watching so they do not burn.
Add salt and balsamic vinegar.
Lower the heat and cook another 5 minutes.