Sauteed Pepper And Onions With Rosemary Recipes

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

Steps:

• Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
• Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
• Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

Steps:

• Cut onions into quarters, and slice in food processor.
• Heat a large nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions.
• Wash, dry, seed and quarter peppers. Slice whole peppers in food processor, and add to onions after they begin to brown. Cook until vegetables are golden brown.
• Wash and strip rosemary leaves from stem. Add to vegetables while they cook. When vegetables are soft, add vinegar, salt and pepper. Reduce heat to low, cover, and continue to cook until vegetables are very soft.

Steps:

• Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
• Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.