Caramelized Onion and Bell Pepper Medley

If it’s true that we eat first with our eyes, this dish is off to a strong start.  Honestly, could vegetables be any prettier?  Late summer is peak season for colorful bell peppers, and this recipe is a great use of them.

Eaten raw, bell peppers are sweet and crunchy.  When cooked, they become tender, luscious and – in this case – ever so slightly charred.  The same goes for the onions, which start off sharp and pungent, but transform into sweet, caramel-colored ribbons.

You can improvise a bit here. I chose a yellow onion because that’s what I had on hand, but a red onion or other sweet variety would work well too.  As for the peppers, I love a fiery mix of red, orange and yellow (they’re the sweetest), but feel free to use whatever you like.

Since peppers have wonderfully bold flavor, I’d pair them with other strong dishes, such as spicy Italian sausage or anything off the grill. Or, you could skip the meat altogether and serve them overtop a bowl of hot, creamy polenta.

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Caramelized Onion and Bell Pepper Medley
Inspired by How To Cook Everything by Mark Bittman
Printable Recipe

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil
4 bell peppers, stemmed, seeded and cut into ¼-inch strips
1 large yellow onion, peeled and sliced into ¼-inch strips
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, ¼ teaspoon salt and ¼ teaspoon pepper.

2. Cook, stirring every few minutes, until onions are caramelized and peppers are tender and slightly browned, about 15 – 20 minutes.

3. Add balsamic vinegar and thyme and turn heat to low. Cook for a few more minutes. Taste and add remaining salt and pepper if desired. Serve hot or at room temperature.