Happy Monday, everyone!
How was your weekend? Did you do anything fun/exciting?
E came home this weekend, which meant that it was two days full of fun times and good eats!
And full of E taking a lot of pictures of The Cat.
And us playing a big game of Scrabble (is anyone else horrible at Scrabble?).
And eating E’s favorite meal – steak and roasted potatoes with pepper and onion sauté. This veggie sauté is the easiest and most tasty steak topping EVER (in my humble opinion) and all the ingredients can be found in the pantry and fridge (which means that you can make it tonight!).
It starts with a couple of bell peppers and yellow onions that have been sliced into strips and tossed into a skillet with some olive oil.
As the peppers and onions cook and begin to caramelize, sprinkle in some kosher salt, ground black pepper, and dried oregano. Then just let the vegetables cook until they become soft and golden brown, about 7-10 minutes (be patient, this process takes a bit!).
When the peppers and onions have become soft and turned a delightful golden brown, I splash in some balsamic vinegar and allow the veggies to cook in the vinegar until it forms a light glaze.
This is the perfect accompaniment to grilled steak, but it also is delightful alongside grilled chicken or pork or even placed in a vegetarian sandwich or burrito. Versatility – it’s a beautiful thing.
It was so much fun having E home this weekend and being able to catch up, hang out, and eat good food. I can’t wait until we can do it again!
Your Scrabble losin’, pepper sautéing friend,
- 2 teaspoons olive oil
- 2 medium-sized bell peppers (red, orange, or yellow), cut into thin strips
- 2 medium-sized onions, halved and sliced thin (half-moons)
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- Pour olive oil into a skillet set over medium-low heat.
- When the oil is hot, add in the peppers and onions. Season with salt, pepper, and dried oregano - toss to combine and cook until vegetables become soft and golden brown, about 7-10 minutes.
- When the vegetables become golden brown, add in the balsamic vinegar and toss the vegetable to coat. Cook until a light glaze forms on the vegetables, about 1-2 minutes.
- Serve alongside your favorite grilled meats or as an addition in vegetable sandwiches or burritos.