SAUTEED PEPPER AND ONIONS WITH ROSEMARY

Sauteed Pepper and Onions With Rosemary image

Provided by Marian Burros

Time 15m

Yield 2 servings

Number Of Ingredients 7

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Ingredients

24 ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups)
1 1/2 tablespoons olive oil
24 ounces whole red and yellow peppers or 22 ounces thinly sliced, ready-cut (5 to 6 cups)
1 sprig fresh rosemary to yield 1 tablespoon rosemary leaves
2 teaspoons balsamic vinegar
1/8 teaspoon salt
Freshly ground black pepper

Steps:

Cut onions into quarters, and slice in food processor.
Heat a large nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions.
Wash, dry, seed and quarter peppers. Slice whole peppers in food processor, and add to onions after they begin to brown. Cook until vegetables are golden brown.
Wash and strip rosemary leaves from stem. Add to vegetables while they cook. When vegetables are soft, add vinegar, salt and pepper. Reduce heat to low, cover, and continue to cook until vegetables are very soft.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 15 grams