Cipollini and Bell Pepper Mix
Created by Maria Reina of Bella Cucina Maria and Seasonal Chef for the Small Bites blog at LoHud.comServes: 4 – 6 • Course: Side Dishes • Diet: Vegan • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 pound cipolinni onions
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- 1 pound bell pepper, mix up the colors
- 2-3 garlic cloves
- 1/2 cup light white or rose' wine, optional
- 1/4 cup finely chopped fresh parsely
- juice 1/2 lemon
Instructions
Under running water, clean onions and remove outer papery skin layer. Nip off the top and any dangling roots, keep the root end intact. Carefully slice them in half through the root end. Over medium heat, drizzle 2-3 tablespoons of oil into a large saute pan, place onions cut side down. Add a pinch of salt and pepper, cook onions for 5 minutes, or until golden brown. Then flip them over. While onions are cooking, chop up peppers as desired. Smash the garlic cloves and give them a rough chop. Once you flip the onions, toss in peppers, garlic and another pinch of salt and pepper. Increase heat slightly and saute peppers, onion and garlic for about 5 minutes. Don't let peppers get really soft. Add wine, turn up the heat to burn off alcohol, about 2 minutes more. Remove from heat and add parsley and lemon juice, toss again. Taste and season as needed. Serve warm or at room temperature.