Sauteed Bell Peppers, Celery, and Carrots
Mahalo Chicos,
I love vegetables especially ones with a good amount of antioxidants that have a great flavor without taking away the natural tastes of the vegetables. Sauteed bell peppers, celery, and carrots combined together make a great side dish for either an Asian or European inspired entree. I like to pair this dish particularly with grilled extra firm tofu, some rice pilaf, simple salad.
Serves: Up to 2 people with left overs
Prep time: Less than five minutes
Cook time: Less than ten minutes
What you’ll need and do:
1. Already washed bell peppers -green, yellow, or red, or combo.- and cut length wise about two inches.
2. Extra Virgin Olive Oil
3. Soy Sauce
4. Balsamic Vinegar
5. Dried chili flakes
6. Freshly ground sea salt and black pepper corns
7. Heat a medium sized pan with the oil.
8. Pour the already prepped vegetables and stir until slightly tender, yet crisp.
9. Add a dash or so of the vinegar and soy.
10. Add a few pinches of flakes.
11. Saute until thoroughly incorporated.
12. Turn off heat, remove, plate, and add the salt and peppers, serve warm or room temperature.
Enjoy!
Ciao,
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