Sauteed Onions and Peppers Barefoot Contessa Ina Garten
Elevate your side dish game with Ina Garten's Sauteed Onions and Peppers, a Barefoot Contessa classic that’s as versatile as it is delicious. This simple yet flavorful recipe combines tender, caramelized yellow onions with vibrant red and yellow bell peppers, all sautéed to perfection in olive oil. A touch of minced garlic and a splash of red wine vinegar add depth and tang, while a garnish of fresh parsley provides a pop of freshness. Ready in just 30 minutes, this dish makes the perfect accompaniment to grilled meats, a hearty pasta topper, or a savory sandwich filling. With its vibrant colors and irresistible aroma, this easy-to-make recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 large yellow onion
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by preparing the vegetables. Peel the onions and slice them into thin, even strips. Cut the bell peppers in half, remove the seeds and core, and slice them into thin strips as well.
Mince the garlic cloves and set aside.
Heat a large skillet over medium heat and add the olive oil. Swirl the pan to coat the bottom evenly.
Once the oil is hot, add the sliced onions to the skillet. Sprinkle with 1/2 teaspoon of kosher salt and a pinch of black pepper. Cook the onions for 5-7 minutes, stirring occasionally, until they start to soften and become translucent.
Add the sliced bell peppers to the skillet. Toss them with the onions and cook for an additional 8-10 minutes, stirring occasionally, until the peppers are tender and the onions are lightly caramelized.
Reduce the heat to low and stir in the minced garlic. Cook for 1-2 minutes, stirring constantly, to avoid burning the garlic.
Add the red wine vinegar to the skillet. Stir well to deglaze the pan and combine the flavors. Taste and adjust the seasoning with the remaining kosher salt and black pepper, if needed.
Remove the skillet from the heat and transfer the sauteed onions and peppers to a serving dish. Garnish with freshly chopped parsley, if desired.
Serve warm as a side dish or use as a topping for burgers, sandwiches, or pasta. Enjoy!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 31.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
