peppers and onions

This delicious potato salad with a bright acidic vinaigrette and all the colorful crisp vegetables is an easy-to-make versatile side dish for any meal, but goes especially well alongside grilled foods.

Italian Summer Potato Salad Recipe (no mayo)

potatoes

celery

sweet red pepper (chopped)

onion

black olives (drained and sliced)

capers

olive oil

red wine vinegar

Dijon mustard

oregano

basil

flat-leaf parsley (chopped)

tsp black pepper (or to taste)

Into a large pot put the scrubbed cubed potatoes and cover with cool water to about 2 inches above the potatoes.  Add 2 tbsp of salt to the pot.  Bring to a boil over high heat.  Once boiling, reduce the heat to maintain just a rolling boil.  The potatoes should be done about 10-15 minutes from the time they come to a boil. A sharp paring knife should easily go through a cube without it falling apart.  Begin poking cubes with a knife starting at about 7 minutes if you don&#039;t know the age of the potato which affects cooking time.

While the potatoes are coming to a boil, chop the vegetables, olives and parsley.  Drain the capers.

Put the olive oil, red wine vinegar, Dijon, oregano and basil into the bowl you will be serving from.

As soon a knife will pierce three cubes of potatoes with little resistance, they are ready to drain.

Drain the potatoes in a colander until they are no longer wet. DO NOT RINSE.

While still hot, add the drained potatoes to the dressing ingredients in the serving bowl; toss gently.  Add salt and pepper to taste.  Potatoes are pretty bland so it takes more than you&#039;d think - I start with about 1 Tbs of salt and 1 tsp pepper.  Let sit out on the counter for 20 minutes until the potatoes are just warm (a quick toss every five minutes or so will help).

Add the chopped vegetables, olives, capers and parsley; toss gently.

Ready to serve!  However, patience and about 1 or 2 hours let the flavors blend nicely.  Beyond 2 hours, cover and refrigerate. 

Grilled Italian Sausage with Peppers &amp; Onions served on soft hoagie rolls. Is there anything tastier? A simple, perfect meal!

Sweet Italian Sausages with Peppers & Onions

Sweet Italian Sausages

red,

sweet yellow onion, sliced

Tablespoons Olive Oil

Tony Chachere's Creole Seasoning

Preheat the grill to high heat or about...

Preheat the grill to high heat or about 450 degrees F. Place the sausages directly on preheated grill grates, close the lid, and cook for about 5 or 6 minutes on each side or until the internal temperature of the sausage reaches 165 degrees F. When the sausages are about halfway cooked, cook your peppers and onions.

Coat a large cast-iron skillet with oil and...

Coat a large cast-iron skillet with oil and heat over medium heat either on your stovetop or your grill.  

Add the bell peppers and onions and saute...

Add the bell peppers and onions and saute until they become tender. You can give this process more or less time depending on your preference. Saute peppers and onions until they become tender. (you can give this process more or less time depending on your preference)

Sprinkle with Tony Chachere’s and oregano, and toss...

Sprinkle with Tony Chachere’s and oregano, and toss to evenly season.

Place grilled Sweet Italian Grilled Sausages in hoagie...

Place grilled Sweet Italian Grilled Sausages in hoagie rolls or hot dog buns and top with peppers and onions.

Serve hot.

Lots of sweet bell peppers and meaty chickpeas mingling with tomatoes and Italian spices. Serve it over rice, farro, noodles, or next to a crusty hunk of bread. It&#039;s a delicious and easy 30 minute meal!

Italian Peppers and Chickpeas

garlic (minced)

carrots

sweet bell peppers

Italian seasoning (or Herbs de Provence)

chickpeas

(14.5 ounces) canned diced tomatoes

low-sodium vegetable broth

(15 ounces) tomato sauce

balsamic vinegar

Heat the oil (or broth or water) in a large deep skillet over medium heat.

Add the onion and sauté 4 to 5 minutes, until soft and translucent.

Add the garlic, carrots, peppers, and Herbs de Provence, and sauté 2 to 3 minutes to start to release the flavors.

Add the chickpeas, diced tomatoes, vegetable broth, and tomato sauce, if using. Increase heat to bring mixture to a simmer, then decrease heat to medium-low and simmer 15 minutes until vegetables are softened, but still have a bite. You can also add the tomato sauce later after simmering a bit if you are unsure you'll need/want it.

Add the balsamic vinegar and stir to combine.

Serve with grains or noodles of choice and/or some crusty bread.

These Sautéed Peppers and onions have a sweet caramelized outside and a tender flavorful inside. They cook to perfection in just minutes in a hot skillet.

Sautéed Peppers and Onions

green bell pepper

red bell pepper ((or yellow or orange))

tbsp oil (vegetable

tsp salt

Cut the onion in 1/4 in strips. Remove the seeds and ribs from the bell pepper and cut into 1/2 in strips.

Heat oil in a large skillet over medium high to high heat. Once the oil is hot, carefully add the peppers and onions and season with salt. Allow to cook on the first side for 2-4 minutes without stirring to get a little char on the edges. Then stir and cook an additional 3-4 minutes stirring about every 1 minute.

Cook until the onions just start to turn translucent and the peppers are still slightly firm. If at any point, the peppers and onions start to get too brown, turn the heat to low and continue to cook to the desired consistency.

I substituted small sweet red, yellow and orange peppers for the bell peppers and then added purple onions. I then deglazed the pan with just a hint of white wine. I lowered the heat to medium to quickly reduce the liquid without cooking the peppers and onions further. It makes a wonderful bit of sauce when added to the tortilla, making a perfect vegetarian burrito.

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Top 4 peppers and onions recipes from across the web

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Sweet Italian Sausages with Peppers...

Italian Peppers and Chickpeas

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