Saturday, November 26, 2016

Eat Your Rainbow Caramelized Onions and Mini-Bell Peppers #recipe @veggies #giveaway @Abbottmysteries







Welcome back to the third installment of the Eat Your Rainbow Challenge!  We confess to having fallen off the food wagon with a bang, but have climbed back on and are working to have three quarters of every dinner plate consist of veggies. Today’s veggie recipe choice has three colors: red, yellow and orange mini-bell peppers, and one neutral: onions. They go with most things! Peppers are low-glycemic, low in calories and full of vitamins as are onions. They bring a summery punch into the darkest day.

This is an easy recipe and although it takes a while to cook, it will pay you back in more ways than taste, although it is tasty!

In an outing to a steak house, somewhere and some time in the past, we encountered a delicious pepper and onion side and felt we’d love to try it at home. After all the rich favorites for Thanksgiving, we liked the texture and different flavors of this side. It reheats well, although we didn’t have much left. 

Don’t forget to leave a comment to be in the draw for this nifty platter. 




We’ll draw the names of commenters from each of our Rainbow Challenge posts for the next five posts (second and fourth Saturday of the month). The more you comment, the more chances you have. And you know that we love to hear from you. 


Caramelized Onions and Mini-Bell Peppers 



     Ingredients

4 tablespoons extra virgin olive oil, divided
1 pound sweet mini-bell peppers (or regular bell peppers if the minis are not available), seeded and cut into julienne strips
1 large yellow onion, peeled and thinly sliced
1 1/2 tablespoons balsamic vinegar
1 teaspoon fines herbes or other mild herbs such as thyme or rosemary
Juice of one lemon
2 cloves garlic, minced
S &P to taste


Instructions

Heat two tablespoons of the oil in a large skillet over medium  heat. Add the sliced onions, and reduce heat to medium low.



 Cook gently for at least twenty minutes, stirring occasionally until onions are caramelized.
Add remaining olive oil, garlic and pepper strips and cook until tender and slightly browned, about 15 minutes.


Add lemon juice, balsamic vinegar, and herbs. Turn heat to low. Cook for a few more minutes. Add S & P if required. We found it savory enough, as is. 


Confession time: you can mix and match this recipe, using more or less of the vegetables. You don’t have to worry too much. If you don’t have all the ingredients, no biggie. Just make sure to let the onions caramelize and all will be well. Of course, we also have a long-time family favorite with zucchini instead of onions and no balsamic.  We love it both ways.  
If you have a similar recipe, be sure to let us know!




Here’s the grand prize again: a beautiful leaf serving dish, for your own veggies. Any color of the rainbow will look beautiful served on it!  Can you just imagine how they will pop?



Hope to hear from you. Bring your tips. Or make a joke. Or just say hi.



The veggie loving duo known as Victoria Abbott is a collaboration between Mary Jane Maffini and her artist daughter, Victoria Maffini. They love easy recipes that let them put their feet up.






 They've had a lot of fun with the five book collector mysteries as you can see.




The latest one, The Hammett Hex, is now available.

 Come and visit us on Facebook!  CLICK HERE


If you don't have The Hammett Hex yet,  here's your chance:


 CLICK HERE or ask your favorite booksellter

 And: 


CLICK HERE TO WATCH THE TRAILER
  






30 comments:

  1. Lovely tray! I roast the mini peppers all the time and switch up the veggies. I love sausage, peppers, potatoes, and onions. So simple, but good.

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    1. Thanks, Dee! Don't forget your email addy! Hugs.

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  2. this looks so good! but I must have a pair of those red boots, please???

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  3. So funny......I actually made these for dinner last night. I don't like turkey so it helped with the taste of the turkey!!! sharonquilts@yahoodotcom

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    1. I think it would be great with turkey, whether you like it or not. Great suggestion!

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  4. I love that tray! Once a month or so, we buy the bag of the different colored peppers and cook them. They are so good, and they would look perfect on that pristine white platter.

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    1. You are so right, Misty! Don't forget your email addy. Hugs.

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  5. Beautiful tray. I roast veggies whenever I prepare a large family meal. I love the variety of colors and the flavors. elliotbencan(at)hotmail(dot)com

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    1. We do too! Roasted is so easy and yummy. Hugs.

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  6. I have been buying mini peppers for years and love them with small red potatoes, cut up squash and zucchini. Thanks for this lovely feature. saubleb(at)gmail(dot)com

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    1. Thank you for the idea of using potatoes, squash and zucchini. Hugs.

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  7. I love mini peppers---for some reason they seem to keep longer in the fridge.
    suefarrell.farrell@gmail.com

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    1. I think you are right about that, Sue! Another point in their favor. Hugs.

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  8. I like to cube up zucchini, peppers, red onion and green beans, toss them with homemade Italian dressing and roast them on a sheet pan for an easy side dish.
    sgiden at verizon(.)net

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  9. This sounds delicious. I'll be making it soon.

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  10. Love those shoes in the photo.

    I like to roast whatever vegetables we have on hand. Costco has the bag of the tiny peppers, sometimes green beans, or onion, zucchini, mushrooms, tomato, just drizzle with a little olive oil, lemon pepper. Mrs. Dash spicy shake. Asparagus is great added in or by itself with a little shaved Parmesan.
    sallycootie@gmail.com

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    1. Lovely combo, Sally! I haven't tried Mrs. Dash spicy shake but will look for it. Not every product makes it to the frozen north. Hugs.

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  11. Lovely idea, but peppers and I have a problem. I love the taste (raw or cooked), but they insist on revisiting me after the meal!

    Don't worry about slipping on your eating plan. It's only a problem if 1-it's every day or 2-you never go back to trying!

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    1. Sometimes, I get a burn from peppers, Libby. Too bad I'm addicted. Sniff. Thanks for the encouragement. Hugs.

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  12. Great recipe. I love roasted vegetables. I will definitely try this recipe, it looks amazing.
    diannekc8(at)gmail(dot)com

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    1. Thanks, Dianne! Glad you could come by. Hugs.

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  13. Could truly use a serving platter. We love onions and bell peppers. The crockpot is great for caramelizing onions. But never thought to so do with the peppers. Will have to do. Love adding peppers and onions to everything. Color always makes it look more appetizing. Thanks for the idea
    Della at deepotter (at) peoplepc ((dot) com

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  14. Haven't tried the crockpot for caramelizing onions. What an awesome idea. Thank you. Hugs.

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  15. Thanks for offering this beautiful platter! I would be thrilled to win it! lindaherold999@gmail.com

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  16. What a beautiful platter.
    kckendler at gmail dot com

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  17. We are veggie lovers here, so this falls right into our regular dinner menu. I love the platter... who wouldn't! Thank you for the giveaway. =)
    konecny7(at)gmail(dot)com

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  18. I have never done roasted but I have the peppers...I wonder if you could do green tomatoes instead of frying them...thank you and love the contest.
    Marilyn ewatvess@yahoo.com

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