Sauteed Pepper and Onions With Rosemary

Name: Sauteed Pepper and Onions With Rosemary
Total time: 15 min
Yield: 2 servings
Ingredients: 24 ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups); 1 1/2 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; 1/8 teaspoon salt; Freshly ground black pepper

By Marian Burros

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Pork Tenderloin: Sweet, Sour and Easy

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Ingredients

Yield:2 servings

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

Ingredient Substitution Guide

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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.