This dish cooks quickly, so have all ingredients prepped and ready. Don’t overcook the vegetables. They should be tender-crisp when finished. This is an excellent accompaniment to grilled meats and fish.
- 1/2 C diced red onion (1-inch dice)
- 1 C diced sweet mini peppers, or any sweet peppers, any color (1-inch dice)
- 1 C grape or cherry tomatoes, halved
- 2 T extra virgin olive oil, plus more for drizzling
- 1 T balsamic vinegar
- 1/2 tsp honey
- Kosher salt
- Fresh ground pepper
- 1-2 T fresh basil, chopped
- Heat a non-stick sauté pan or skillet on medium-low heat.
- Drizzle with olive oil and toss in onions and peppers. Increase heat to medium.
- Stir gently, but don’t over-stir, so as to allow veggies to brown slightly.
- Sprinkle with a pinch (1/4 tsp) kosher salt and a grind or two of pepper.
- After 3 minutes, add the tomatoes. Stir gently and allow tomatoes to begin to blister their skins.
- After 2-3 minutes, drizzle veggies with vinegar and add honey. Lightly toss to combine, then remove from heat. Allow to cool slightly.
- Transfer mixture to a serving bowl, add chopped basil and taste for salt/pepper, adjust if needed. Give it another drizzle of olive oil and serve immediately.
Below are 3 variations, but feel free to improvise for seasonality and personal tastes:
Option 1: Allow vegetable mixture to cool to room temperature, then add fresh mozzarella (1-inch diced pieces or balls). Serve immediately or refrigerate until ready to serve.
Option 2: Change out the seasonings for a different flavor profile. For instance, red wine vinegar, oregano, and feta cheese for a Greek taste. Or substitute other seasonings as you like.
Option 3: Substitute or add other summer vegetables, such as zucchini, peas, or sweet corn removed from cob.
Find more recipes and stories from Susan Mintert at Indiana Home Cooks Podcast