Topping of Peppers And Onions

Ingredients

• 16 ounces whole onion or 14 ounces chopped ready-cut onion (3 1/3 to 3 1/2 cups)
• 2 teaspoons olive oil
• 20 ounces whole red, orange and/or yellow bell peppers or 18 ounces chopped ready-cut peppers (5 cups)
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    285 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 10 grams dietary fiber; 39 grams sugars; 5 grams protein; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Enough for 3 slices of bruschetta

Preparation

1. Chop whole onion; heat nonstick pan large enough to hold all the vegetables.
2. Add oil to pan; reduce heat to medium-high and saute onion until it begins to brown.
3. Wash, trim, seed and chop whole peppers; add peppers to onions, and continue cooking to soften peppers slightly.
4. Add vinegar; reduce heat; cover and simmer peppers until they are soft; season with pepper.

20 minutes