Pan Roasted Peppers and Onions Recipe
Ingredients
| 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 | |
| Salt | To Taste | |
| Balsamic vinegar | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 511 Calories from Fat 271
% Daily Value*
Total Fat 31 g47.2%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 411.4 mg17.1%
Total Carbohydrates 58 g19.4%
Dietary Fiber 11.6 g46.6%
Sugars 6.2 g
Protein 6 g11.4%
Vitamin A 84.2% Vitamin C 660.7%
Calcium 4.3% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
