This makes a great topping for steaks, hamburgers, fish, poultry or grilled tofu. Adding sugar helps the vegetables caramelize and enhances their natural sweetness. Makes 6 servings.
Ingredients
| Olive oil |
2 tsp (10 mL) |
| Onion, thinly sliced |
2 cups (500 mL) |
| Green bell peppers, thinly sliced |
1/4 cup (60 mL) |
| Yellow bell peppers, thinkly sliced |
1/4 cup (60 mL) |
| Red chili peppers, chopped |
1/4 cup (60 mL) |
| Sugar |
1 tsp (5 mL) |
| Salt |
1/2 tsp (2 mL) |
| Red wine vinegar |
2 tbsp (30 mL) |
| Vegetable stock |
2 tbsp (30 mL) |
| Fresh parsley, chopped |
1 tbsp (15 mL) |
| Fresh cilantro (optional) |
1 tbsp (15 mL) |
Instructions
- In a large skillet, heat olive oil over medium high heat. Add onions and peppers and toss to coat with oil.
- Reduce heat to medium-low and cook until onions are soft but not brown, about 6-8 minutes.
- Add sugar and salt; cook, stirring until the onions begin to brown, about 2 minutes longer.
- Add vinegar, stock, and seasonings; cook for 2 minutes.
- Serve hot.
