Balsamic Peppers Side Dish Recipes

BALSAMIC PEPPERS AND ONIONS RECIPE

Balsamic Peppers and Onions Recipe image

This balsamic peppers and onions recipe is so easy and versatile that we often make a double batch and store the leftovers in the freezer for another meal. Serve them on sausage, chicken or even pizza. 94 calories and 1 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Time 45m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 large yellow onions (halved & thinly sliced (8 cups))
1 red bell pepper (thinly sliced)
1 orange bell pepper (thinly sliced)
2 garlic cloves (minced)
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

Heat the olive oil in a large nonstick skillet set over medium heat.
Add the onions, cover and cook, stirring occasionally, until the onions are softened and lightly browned, about 30 minutes.
Stir in the red and orange peppers, and cook until tender, about 10 minutes.
Stir in the garlic, balsamic vinegar, oregano, salt and pepper. Cook for 1 minutes. Serve or store in an airtight container in the refrigerator.

Nutrition Facts : ServingSize 0.5 Cup, Calories 94.3 kcal, Carbohydrate 13 g, Protein 1.3 g, Fat 4.6 g, SaturatedFat 0.6 g, Sodium 102.1 mg, Fiber 2.3 g, Sugar 5 g

PEPPERS IN BALSAMIC VINEGAR

Peppers in Balsamic Vinegar image

My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients.

Provided by ElishevaH

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 tablespoon sesame oil
2 bell peppers, of different colors
2 tablespoons balsamic vinegar

Steps:

Cut peppers into thick wedges lengthwise.
Heat oil in an iron skillet.
Place peppers in the pan and stir occasionally until they begin to brown.
When the peppers have softened, add the balsamic vinegar.
Turn the gas off immediately and stir carefully to coat all the peppers.
Serve warm ar cold.
Keep refrigerated up to a week.

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Heat the oven to 450ºF convection. (If you don’t have convection, don’t worry — your peppers may just take a little bit longer.) Place peppers in a 9×13-inch pan or something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
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