Ingredients:

  • 600 g bell peppers, mixed colors, sliced into 1/2 inch strips
  • 200 g yellow or red onion, sliced into 1/2 inch strips
  • 15 g garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Slice the bell peppers and onions into uniform 1/2 inch strips and pat them dry with a paper towel to remove excess surface moisture.
  2. Heat 1 tbsp extra virgin olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers.
  3. Add the sliced onions and bell peppers to the skillet. Spread them in an even layer and leave them undisturbed for 3–4 minutes to develop deep golden brown charred edges.
  4. Stir the vegetables and continue cooking for another 5–7 minutes until they are tender but still have a slight snap.
  5. Stir in the 15 g minced garlic and cook for 60 seconds until fragrant.
  6. Remove the skillet from the heat immediately. Drizzle with 1 tsp fresh lemon juice, then fold in 1/2 tsp sea salt and 1/4 tsp cracked black pepper.