These Southwestern-style vegetables are a great accompaniment to so many dishes.
I like to serve them with grilled beef, chicken or shrimp for quick fajitas. I also use them to fill a Western omelet or to add some punch to a grits bowl.
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Serves 6
3 tablespoons olive oil
1 medium sweet onion, sliced in stripes
2 cloves chopped garlic
1 red bell pepper, sliced in stripes
1 yellow bell pepper, sliced in stripes
1 pint Baby Bella mushrooms, quartered
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 teaspoon chili powder
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1 teaspoon cumin
½ teaspoon smoked paprika
1 tablespoon chopped fresh cilantro
- Heat the olive oil over medium to high heat and add in the onions and chopped garlic. Saute for 2 minutes.
- Stir in the bell pepper slices, mushrooms, salt, cayenne, chili powder, cumin and smoked paprika. Continue cooking for another 4 to 5 minutes or until the bell peppers are tender but still have a little crunch.
- Remove from the heat. Sprinkle in the fresh chopped cilantro and serve.