Rainbow Peppers and Red Onion

Bell peppers of all colors

This stir-fry of colorful bell peppers is a great addition to a late-summer meal. Toss it with some pasta, and you have dinner.

Serves: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 medium to large red onion, halved lengthwise and sliced thin
  • 2 large cloves garlic, minced
  • 1 medium red bell pepper, sliced into thin 2-inch-long-strips
  • 1 medium green bell pepper, sliced to match red pepper
  • 1 medium yellow or orange bell pepper, sliced to match red pepper
  • 1 tablespoon balsamic vinegar
  • Sliced fresh basil leaves, as desired
  • Salt and freshly ground pepper to taste

Set a wok or stir-fry pan over medium-high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute.

Add the garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until the vegetables are tender.

Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature.

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