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Sautéed Peppers with Garlic & Balsamic Vinegar
Some balsamic vinegars are aged like fine brandies and can be almost as expensive. Fortunately, there are affordable bottles too. Its singular aroma and flavor enhances this side dish to serve, perhaps, with a lemon-rosemary baked chicken.


  • 1-1/2 teaspoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 3 large red bell peppers, cut into 1/2-inch-wide strips
  • 1 large green bell pepper, cut into 1/2-inch-wide strips
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh oregano (optional)

1. In large deep skillet, heat olive oil over medium heat. Add garlic and saute, stirring constantly, until garlic is golden brown, 2 to 3 minutes.

2. Add bell peppers and sprinkle with sugar, salt and black pepper. Toss to coat well, add 3 tablespoons water and bring to a boil. Reduce heat to medium-low, cover and cook until peppers are tender, 10 to 15 minutes.

3. Add vinegar and simmer, uncovered, until peppers are glazed, about 1 minute. Stir in oregano (if using) and serve.


Nutritional Information
Per serving: 53 calories, 2g total fat, 0.3g saturated fat, 1.4g monounsaturated fat, 0.2g polyunsaturated fat, 1.6g dietary fiber, 1g protein, 9g carbohydrate, 0mg cholesterol, 184mg sodium.
Good source of: beta-carotene, vitamin C.



Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30