Ingredients:

  • 2 large red bell peppers (approx. 1 lb / 450g), sliced into ¼-inch strips
  • 1 large green bell pepper (approx. ½ lb / 225g), sliced into ¼-inch strips
  • 1 medium yellow onion (approx. 8 oz / 225g), halved and thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 tsp apple cider vinegar or red wine vinegar

Instructions:

  1. Ensure all pepper strips and onion slices are roughly the same width (¼ inch) to ensure even cooking.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the onions and peppers in a single layer. Do not stir for the first 3–4 minutes to allow the vegetables to develop a deep, mahogany-colored char.
  4. Using tongs, toss the vegetables and continue sautéing for another 5–7 minutes, stirring occasionally, until the peppers are blistered but still have a slight snap.
  5. Remove the pan from the heat. Sprinkle in the salt and black pepper, then drizzle the vinegar over the top. Toss once more to incorporate.