Skillet Onions Tri Colored Peppers Mushrooms Garlic
Brighten up your dinner table with this vibrant, flavor-packed Skillet Onions Tri-Colored Peppers Mushrooms Garlic recipe—an easy and nutritious side dish that’s perfect for any occasion! Featuring tender onions, crisp bell peppers in a trio of colors, savory cremini mushrooms, and the bold aroma of garlic, this dish is sautéed to perfection in a blend of olive oil and butter for irresistible richness. Seasoned with Italian herbs and optional chili flakes for a subtle kick, it balances freshness and depth with every bite. Ready in just 25 minutes and perfect for pairing with grilled proteins, pasta, or rice, this versatile vegetable medley is both healthy and satisfying. Garnished with fresh parsley, it’s as beautiful as it is delicious. A must-try for anyone looking to add bold flavors and wholesome ingredients to their meal rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 8 ounces cremini or button mushrooms
- 4 large garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
- 0.25 teaspoon optional red chili flakes
- 1 tablespoon fresh parsley
Instructions
Prepare the vegetables: Thinly slice the yellow onion, red bell pepper, yellow bell pepper, and green bell pepper. Clean the mushrooms with a damp paper towel and slice them thinly. Mince the garlic cloves finely.
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt and combine with the olive oil.
Add the sliced onion to the skillet, stirring occasionally. Cook for about 3-4 minutes until the onions begin to soften and turn translucent.
Stir in the tri-colored bell peppers and sprinkle with half of the salt and black pepper. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften but still retain a slight crunch.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring frequently, until they release their moisture and begin to brown.
Reduce heat to medium-low and stir in the minced garlic, Italian seasoning, remaining salt, black pepper, and optional red chili flakes, if using. Cook for 1-2 minutes, stirring constantly, to allow the garlic to become fragrant without burning.
Taste the dish and adjust the seasoning as needed.
Garnish the vegetable medley with freshly chopped parsley and serve immediately as a side dish or a topping for rice, pasta, or grilled protein.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2330 mg | 50% | |
*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.
