Ingredients:

  • 1 lb mini sweet peppers, sliced into rings
  • 1 large red onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/4 cup fresh basil leaves, torn
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 0.5 tsp red pepper flakes

Instructions:

  1. Wash and dry all produce. Slice mini peppers into rings, thinly slice the red onion and mushrooms, and halve the cherry tomatoes.
  2. Heat extra virgin olive oil in a large cast-iron skillet over medium-high heat. Add onions and mushrooms, sautéing for 5–7 minutes until onions are translucent and mushrooms have browned.
  3. Add the sweet pepper rings to the skillet. Increase heat slightly and cook for 8–10 minutes, stirring occasionally, until the peppers develop slight char blisters and soften.
  4. Reduce heat to medium. Stir in the garlic and cherry tomatoes. Cook for an additional 5 minutes until the tomato skins begin to burst.
  5. Deglaze the pan with balsamic vinegar, scraping up the browned bits. Season with sea salt, black pepper, and dried oregano.
  6. Remove the skillet from heat and fold in the fresh torn basil leaves before serving.