Ingredients:

  • 3 large bell peppers, multi-colored (approx. 1 lb / 450g)
  • 1 large yellow or red onion (approx. 8 oz / 225g)
  • 3 cloves garlic, minced (approx. 15g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Slice the bell peppers and onions into uniform strips, approximately 1/4 inch (6mm) thick, and set aside in a bowl.
  2. Place a heavy-bottomed skillet over medium-high heat. Add the olive oil and butter.
  3. Once the butter foams and begins to brown, add the onions and peppers in a single layer. Do not stir for the first 3 minutes to allow a mahogany-colored crust to develop.
  4. Stir the vegetables and cook for another 7–10 minutes, tossing occasionally, until the edges are charred and the centers are tender-crisp.
  5. Fold in the minced garlic, salt, black pepper, and garlic powder. Sauté for an additional 60 seconds until the garlic is fragrant.