Plethora Of Bell Peppers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 onion, peeled and thinly sliced
• 2 garlic cloves, minced
• 4 teaspoons chopped fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 orange bell peppers or 1 yellow bell pepper, seeded and thinly sliced
• 2 tablespoons balsamic vinegar
• 1 teaspoon liquid honey
• 1/2 teaspoon grated fresh gingerroot

Recipe

• 1 heat 1 tbsp of the oil in a wok or deep skillet over medium-high heat.
• 2 add onion and cook, stirring, for about 5 minutes or until onion is starting to soften.
• 3 add garlic, fresh oregano (if you substitute 1-1/2 tsp dried, it will be okay but definitely not as good), salt and pepper and cook, stirring, for 3 minutes.
• 4 add remaining tbsp of oil to pan and stir in the peppers.
• 5 cook, stirring frequently, for 5 minutes or until peppers are browned.
• 6 stir in vinegar, honey and ginger.
• 7 cook for 1 more minute, stirring constantly, until peppers are glazed.