Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: saute side gluten-free nut-free vegetarian low-carb soy-free sugar-free vegan sweet peppers onion zucchini
Ingredients (Serves 2-3)
- 2 tablespoons / 30 ml extra-virgin olive oil
- 5 ounces / 140 g sweet onion, like cipollini or walla walla
- 2 garlic cloves, minced
- 7 ounces / 200 g sweet Italian peppers
- 6 ounces / 170 g zucchini
- 3/8-1/2 teaspoon RawSpiceBar Chipotle smoked sea salt
Slice the onion lengthwise into thin sections no wider than 1/4 inch / 1/2 cm and separate the layers so you have short ribbons.
Cut the peppers lengthwise. Carve out and discard the stem portion, and the seeds and ribbing inside. Cut each half in half crosswise and finally slice each piece into short ribbons no wider than 1/4 inch / 1/2 cm.
Trim zucchini top and bottom, quarter lengthwise, then cut into 1/8 inch / 3 mm slices.
Warm up the olive oil in a skillet (I use a cast-iron one). Add the onion to the skillet, stir to coat and let cook on medium-low heat for a couple of minutes, then add the garlic. Continue cooking, stirring every now and then.
Five minutes after you started cooking the onion, add the peppers, stir and continue cooking, stirring every now and then.
Five minutes later, add the zucchini, stir and cook for a couple of minutes. Cover and cook on gentle heat until the peppers are of the desired tenderness (20-25 minutes). Every few minutes, uncover and stir.
When the peppers are ready, sprinkle the salt, adjusting the amount to your taste and stir, then remove the pan from the heat. Serve and eat right away.