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.

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