Italian Vegetables

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 small

 sweet onion -- sliced thin

1

 large

 red bell pepper -- roasted and sliced

8

 ounces

 Portobello mushrooms -- sliced

2

 cloves

 garlic -- minced

1

 teaspoon

 Italian seasoning

1

 teaspoon

 balsamic vinegar

1/4

 cup

 sherry

1

 tablespoon

 olive oil

1

 tablespoon

 butter

Roast the bell pepper until the skin is blackened. Put in a bowl and cover with plastic wrap and let set 15 to 20 minutes.

Add butter and olive oil to a large frying pan. Add sliced onions. Cook until the onions are caramelized.

Remove the skin from the red pepper. Slice discarding the top, seeds and ribs.

Add the sherry to the frying pan, deglazing the pan. Add pepper slices, garlic, mushrooms, Italian seasoning and balsamic vinegar. Cook until the mushrooms are softened.

Makes 4 servings.

Per Serving: 111 Calories; 7g Fat (58.2% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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