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.
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.
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.
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!
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.
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?
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
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
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.
ReplyDeleteThanks, Dee! Don't forget your email addy! Hugs.
Deletethis looks so good! but I must have a pair of those red boots, please???
ReplyDeleteWe'll see what we can do. Wink. XO MJ
DeleteSo 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
ReplyDeleteI think it would be great with turkey, whether you like it or not. Great suggestion!
DeleteI 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.
ReplyDeleteYou are so right, Misty! Don't forget your email addy. Hugs.
DeleteBeautiful 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
ReplyDeleteWe do too! Roasted is so easy and yummy. Hugs.
DeleteI 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
ReplyDeleteThank you for the idea of using potatoes, squash and zucchini. Hugs.
DeleteI love mini peppers---for some reason they seem to keep longer in the fridge.
ReplyDeletesuefarrell.farrell@gmail.com
I think you are right about that, Sue! Another point in their favor. Hugs.
DeleteI 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.
ReplyDeletesgiden at verizon(.)net
Great idea! We will try this. Thanks. MJ
DeleteThis sounds delicious. I'll be making it soon.
ReplyDeleteLet us know how it turns out, Sal! Hugs.
DeleteLove those shoes in the photo.
ReplyDeleteI 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
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.
DeleteLovely idea, but peppers and I have a problem. I love the taste (raw or cooked), but they insist on revisiting me after the meal!
ReplyDeleteDon'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!
Sometimes, I get a burn from peppers, Libby. Too bad I'm addicted. Sniff. Thanks for the encouragement. Hugs.
DeleteGreat recipe. I love roasted vegetables. I will definitely try this recipe, it looks amazing.
ReplyDeletediannekc8(at)gmail(dot)com
Thanks, Dianne! Glad you could come by. Hugs.
DeleteCould 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
ReplyDeleteDella at deepotter (at) peoplepc ((dot) com
Haven't tried the crockpot for caramelizing onions. What an awesome idea. Thank you. Hugs.
ReplyDeleteThanks for offering this beautiful platter! I would be thrilled to win it! lindaherold999@gmail.com
ReplyDeleteWhat a beautiful platter.
ReplyDeletekckendler at gmail dot com
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. =)
ReplyDeletekonecny7(at)gmail(dot)com
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.
ReplyDeleteMarilyn ewatvess@yahoo.com