Sage Fried Baby Peppers, Garlic & Olives

Name: Sage Fried Baby Peppers, Garlic and Olives
Yield: 4
Cuisine: Fusion
Ingredients: balsamic vinegar; olive oil; sage leaves; lemon; red pepper flakes; sweet bell peppers; garlic; mixed italian olives; bread

Sage Fried Baby Peppers, Garlic and Olives

Good olive oil, a few sage sprigs, fresh lemon strips, sweet baby peppers, garlics and mixed Italian olives are sauteed in a pan, and they come out delicious and flavorful. Serve it with some warm crusted bread, you will be additive to these yummy bites after the first attempt.

Yield

4 servings

Prep

10 min

Cook

12 min

Ready

24 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
½	cup	balsamic vinegar
3	tablespoons	olive oil good quality
5	whole	sage leaves fresh	*
1		lemon zest, grate into strips with a vegetable peeler	*
⅛	teaspoon	red pepper flakes or as needed
10		sweet bell peppers baby
10	cloves	garlic or as needed, whack with knife and peeled
1	cup	mixed italian olives seasoned black and green olives	*
		bread any crusty bread, warmed	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	balsamic vinegar
45	ml	olive oil good quality
5	each	sage leaves fresh	*
1	each	lemon zest, grate into strips with a vegetable peeler	*
0.6	ml	red pepper flakes or as needed
1E+1	each	sweet bell peppers baby
1E+1	cloves	garlic or as needed, whack with knife and peeled
237	ml	mixed italian olives seasoned black and green olives	*
1	x	bread any crusty bread, warmed	*

Directions

Quick and tasty appetizer, good at any occasion.

First you need garlic, lemon, olive oil, sage,

Meanwhile peel the lemon peels into strips.

Heat balsamic vinegar in a small sauce pan until boil, then reduce heat to simmer until it becomes syrupy, about 6 minutes.

Meanwhile in a medium nonstick skillet, heat the olive oil over medium-high heat until hot. Add the sage leaves, lemon strips, and red pepper flakes, stirring frequently, and cook for about 2 minutes.

Next heat the olive oil over medium-high heat in a skillet until hot.

Stir in the baby bell peppers, cook for another 3 to 5 minutes until softened. Add the slightly flattened garlic, and cook for another 5 minutes or until the garlic and peppers start to become brown and smells very fragrant. Stir in the olives, and cook through about 2 minutes.