Friday, January 28, 2011

Bell Pepper Sauté

 I needed a quick side dish to serve with Roasted Chicken With Goat Cheese and Herbs and Risotto. The other important consideration: the ingredients had to be in the fridge. So this sauté was born. Many people do not like bell peppers, but if you do, definitely try this dish. Sautéing them in a little olive oil with some thinly sliced red onion caramelizes the pepper and makes them very sweet. This comes together in a snap. Enjoy!

Bell Pepper Sauté
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup thinly sliced red onion
1 garlic clove, minced

2 tsp. olive oil
Salt and pepper

1. Sauté peppers, onion, and garlic in hot oil over medium heat for 10 to 15 minutes or until peppers soften and begin to caramelize. Sprinkle with salt and pepper to taste.

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