A simple side full of green bell peppers, red onion and a few herbs
If you’re a gardener, you might be like our family who feels that there are some basic vegetables without which a garden could never be complete. Oh sure, we like to experiment and occasionally try to grow watermelons, asparagus, and brussel sprouts, with varying degrees of success, but some things are non-negotiable. Bell peppers are included in that category of must-grows.
If you are a successful gardener (like our dad, and increasingly, like us), you will also know that when your crop grows, it often grows all at the same time. So, one week you have no zucchini, and then within a day you’ve got more summer squash than you know what to do with…but don’t worry, we know what you can do with it, including making fried zucchini chips, grilled zucchini, and this amazing dish of zucchini, eggplant and potato. But, back to the peppers.
Our parents use their bell peppers to make all sorts of delicious things, like stuffed vegetables called yemista. They also freeze them after a bit of blanching to either make yemista in the winter months, or to add to other recipes. But often, they would make this side dish of sauteed green peppers with red onion and simple herbs. This is a perfect accompaniment to souvlaki, grilled steak, rack of lamb or anything else really. It is quick, healthy, light and packs more flavour than you would expect given the few simple ingredients.
Our parents always make this recipe using green bell peppers, partially because until quite recently, these were the only peppers they grew in their garden. Now that they grow red and yellow bell peppers as well, they still keep to the green ones in this dish. You can use whatever you like! Keep in mind that the flavours differ in the various coloured peppers however, with green being particularly unique.
If you have leftovers, this sauteed dish is great to include in a wrap with hummus or chicken. So delicious!
Watch video below for another one of our favourite side dishes: GREEK LEMON ROASTED POTATOES
Looking forward to your garden bounty, and looking for inspiration? Check out the following recipes where vegetables are the star:
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Sauteed green peppers
- Frying pan
- 4 green bell peppers
- 1/2 red onion
- 2 tbsp (30 mL) olive oil
- 2 tbsp chopped fresh parsley
- 1 tsp dry oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp (15 mL) red wine vinegar
- Wash the bell peppers and slice into thin strips. Cut the red onion into strips as well.4 green bell peppers, 1/2 red onion
- In a large frying pan, heat the olive oil and saute the red onion until softened, approximately 5 minutes.2 tbsp (30 mL) olive oil
- Add the peppers to the pan and continue to cook, stirring regularly, for approximately 5 minutes. Add the parsley, oregano, salt and pepper. Cook for an additional 5 minutes.2 tbsp chopped fresh parsley, 1 tsp dry oregano, 1/2 tsp salt, 1/4 tsp ground black pepper
- Add the red wine vinegar to the skillet. Stir and cook for an additional 3 – 5 minutes. You want your green peppers to be caramelized in some areas.1 tbsp (15 mL) red wine vinegar
- Transfer to a serving platter and sprinkle with some fresh parsley if desired.