Ingredients:

  • 3 large bell peppers, assorted colors, sliced into strips (approx. 1.5 lbs / 680g)
  • 1 large yellow onion, halved and thinly sliced (approx. 8 oz / 225g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until it shimmers.
  2. Add the sliced onions and peppers in a single layer (work in batches if needed). Let them sit undisturbed for 3-4 minutes until charred, golden-brown edges appear. Stir and cook for another 5 minutes until the vegetables are tender-crisp.
  3. Reduce the heat to medium. Stir in the minced garlic and dried oregano. Sauté for 60 seconds until the garlic is fragrant and translucent.
  4. Whisk the balsamic vinegar and honey together in a small bowl, then pour the mixture over the vegetables.
  5. Stir constantly for 2-3 minutes as the sauce bubbles and reduces into a thick, syrupy mahogany glaze. Remove from heat immediately.