Skillet Onions, Tri-Colored Peppers, Mushrooms & Garlic

Manami's Note:

This simple veggie side has plenty of flavor and color and takes just 15 minutes to cook. For a touch of heat, add a "few" dashes of your favorite hot sauce or red pepper flakes. If you love the taste of rosemary, use up to one teaspoon of dried rosemary.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 3 teaspoons olive oil
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1 cup thinly sliced orange bell pepper
• 1 ½ cups vertically sliced sweet onions (Vidalia)
• 2 cups button mushrooms , thinly sliced
• 1 teaspoon minced garlic
• ½ teaspoon dried rosemary
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add bell peppers, onions & mushrooms cook about 13 to 15 minutes until onion is tender and moisture absorbed, stirring frequently.
3. Add garlic, rosemary, salt and black pepper; cook for 2 minutes, stirring frequently.
4. Serve as a side dish, salad, with steak and any other variation that you wish.

Reviews

[Fairy Poet Chef]

This is a lovely side dish. I popped it in the oven for 20 minutes while the meat was finishing and it caramelised everything even more. Delicious!

[Jan Waters]

Thank you for sharing this vege dish! I used fresh rosemary and served it over rice as a Cuban menu side. I also added black beans. It was exceptional and I'll use it again and again!!

[Mrs. Yousri]

This is an amazing, light and tasty recipe. It was the second dish i cooked when i first learned cooking. My husband and my inlaws loved it. Very light so it makes the perfect plate for dinner.