Ingredients:

  • 3 large bell peppers, assorted colors (approx. 1 lb / 450g), thinly sliced
  • 1 medium yellow onion (approx. 6 oz / 170g), thinly sliced
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic (approx. 9g), minced
  • 3 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp dried oregano

Instructions:

  1. Slice the bell peppers and onions into uniform strips, approximately 1/4 inch thick.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the onions and peppers. Sauté without stirring too frequently for the first 5 minutes to allow the vegetables to develop a mahogany-colored char. Stir occasionally until vegetables are tender and edges are browned.
  3. Reduce heat to medium. Stir in the minced garlic, salt, black pepper, and dried oregano for 60 seconds until fragrant.
  4. Pour in the balsamic vinegar. Stir constantly for 2-3 minutes as the vinegar reduces into a velvety glaze that clings to the peppers. Remove from heat once the liquid has thickened and the peppers look glossy.