Balsamic-Glazed Peppers and Onions

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By: Dana McCauley

This colourful, easy side dish can be converted into a pasta sauce or stir-fry.

Ingredients

2 tbsp (30 mL) vegetable oil

1 onion, peeled and thinly sliced

1 clove garlic, minced

4 tsp (20 mL) chopped fresh oregano

1/2 tsp (2 mL) each salt and pepper

1 each red, yellow and green pepper, thinly slice

2 tbsp (30 mL) balsamic vinegar

1 tsp (5 mL) liquid honey

1/2 tsp (2 mL) minced gingerroot

Preparation

Heat half the oil in a large wok or deep skillet set over medium-high heat. Add the onion; cook, partially covered and stirring occasionally, for 5 to 7 minutes. Add garlic, oregano, salt and pepper and cook for 3 minutes.

Add remaining oil to pan and stir in peppers. Cook, stirring often, for 5 minutes or until peppers are browned. Stir in vinegar, honey and ginger. Toss for about 1 minute or until peppers are well glazed.

Makes 4 servings.

Serving(s): 4

Also in this menu:

Trattoria supper

Source

Homemakers Magazine: Feb/March 2002

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