BALSAMIC & HERB SAUTÉED PEPPERS

These sweet and savory sautéed peppers and onions are the kind of side dish that goes with absolutely everything. Colorful bell peppers are gently cooked in olive oil with onion and garlic until tender, then tossed in a splash of white balsamic vinegar and a drizzle of honey for a light, tangy glaze that’s just irresistible.

I love making these when I need something quick to brighten up dinner. They’re amazing spooned over rice, tucked into sandwiches or wraps, or served alongside grilled chicken, pork chops, or shrimp. The mix of flavors…a little sweet, a little tangy, and perfectly herby and makes even the simplest meal feel special.

This is one of those recipes that looks fancy but takes almost no effort. You only need a few ingredients, one skillet, and about 15 minutes. Whether you’re meal prepping, trying to eat more colorful veggies, or just need a new go-to side, these sautéed peppers and onions are an easy win.

INGREDIENTS

2 tablespoons olive oil

2 to 3 bell peppers, any color, thinly sliced

½ medium onion, thinly sliced

2 cloves garlic, minced

¼ teaspoon salt, or to taste

⅛ teaspoon black pepper

½ teaspoon dried thyme

1/2 tsp oregano

2 tbsp white balsamic vinegar (more to taste)

1 tsp honey or brown sugar

1/2 tsp Italian seasoning

DIRECTIONS:

1. Heat olive oil in a large skillet over medium-high heat.

2. Add onion and cook 3 minutes, until slightly softened and lightly golden.

3. Stir in garlic and cook 30 seconds, just until fragrant.

4. Add sliced peppers and toss to coat in the oil.

5. Reduce heat to medium and cook 5–8 minutes, stirring occasionally, until tender but still bright.

6. Stir in balsamic vinegar, honey (or brown sugar), salt, pepper, and herbs.

7. Taste and adjust seasoning as needed.

8. Serve warm as a side or spooned over rice, chicken, pork, or shrimp.