Sauteed Peppers, Onions And Rosemary

Ingredients

• 1 ½ pounds thinly sliced onions (6 cups)
• 1 ½ tablespoons olive oil
• 1 ½ pounds thinly sliced green peppers
• 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
• 2 teaspoons balsamic vinegar
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    149 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 3 grams protein; 96 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
2. Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.