Day Eight: Balsamic Peppers

Decent! This "recipe" (really, just something I made up) makes good advantage of frozen peppers which are, out of growing season anyway, inexpensive compared to fresh.

Hands-on time: 5 minutes
Time to table: 12 minutes
Makes 4 half-cup servings

1/2 tablespoon olive oil
1 onion
14 ounces frozen red-yellow-green sweet peppers (thawed maybe better?)
1 tablespoon garlic (from a jar, of course!)
1 tablespoon balsamic vinegar
Salt & pepper

Heat olive oil in a skillet. Meanwhile, cut onion in lengths. Saute onion, peppers and garlic in skillet until soft, stirring regularly. Add balsamic vinegar, stir in and let cook down. Season to taste.

Per Serving: 61 Cal (27% from Fat); 1g Protein; 2g Tot Fat; 11g Carb; 3g Fiber; 20mg Calcium; 1mg Iron; 4mg Sodium; 0mg Cholesterol; Weight Watchers 1 point
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.