Source: dLife

Sautéed Peppers and Onions, along with basil and tomatoes.

Servings

1 tbsp extra virgin olive oil
4 large green bell peppers , cut into 2" wedges
2 cup red onion, sliced , separated into rings
1 tbsp balsamic vinegar
1 tsp dried basil
0.25 tsp salt
0.25 tsp black pepper
2 fresh plum tomatoes , chopped
3 tbsp low sodium vegetable broth (or chicken broth or water)

1 In large skillet, heat oil over medium.
2 Add bell peppers and onion. Cook, stirring occasionally, 5 minutes or until onion starts to soften.
3 Add vinegar, basil, salt, and black pepper. Cook 1 minute. Add tomatoes and broth or water. Reduce heat to low, cover, and simmer, stirring occasionally, 8 minutes, or until vegetables are tender.