Each New Year’s Eve we pick a theme for our family dinner. One year it was ‘food on a stick (skewer)’ – we had caprese salad on a stick, fruit kabobs and parmesan chicken fingers on a stick. This year’s theme was ‘healthy eating’. Well…this year we also did ‘majority rules’ because my son would live on double bacon cheeseburgers and french fries if he had the choice. Just yesterday he stated that his french fries weren’t “fried enough.” My daughter, on the other hand, prefers vegetables with fruit for dessert and maybe a little bread.
I found this recipe in honor of my daughter’s taste buds to start the New Year right. We served it over pasta as a side dish but realized this would be a great light main course as well.
Bell Peppers with Capers
| 2 tablespoons olive or canola oil | 1 onion |
| 3 bell peppers, any color you choose. | 1/2 teaspoon salt |
| 1 large garlic clove (about 1 1/2 teaspoons of bottled minced) | 2 tablespoons capers, drained |
| Fresh basil, chopped |
1. Heat oil over medium heat in a skillet.
2. Add sliced onion and saute 4-5 minutes.
3. Add peppers and salt and saute another 5-6 minutes.
4. Stir in garlic and capers and cook another few minutes being careful not to brown.
5. Remove from heat. Add basil and serve alone or over pasta. Make it whole wheat pasta for an extra healthy kick!
‘adapted from The Art of Simple Food cookbook’
