Sage Fried Baby Peppers, Garlic and Olives – a delicious recipe with balsamic vinegar, olive oil, sage, lemon zest grate, red pepper, sweet bell peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat balsamic vinegar in a small sauce pan until boil, then reduce heat to simmer until it becomes syrupy, about 6 minutes.
2
Meanwhile in a medium nonstick skillet, heat the olive oil over medium-high heat until hot.
3
Add the sage leaves, lemon strips, and red pepper flakes, stirring frequently, and cook for about 2 minutes.
4
Stir in the baby bell peppers, cook for another 3 to 5 minutes until softened.
5
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.
6
Stir in the olives, and cook through about 2 minutes.
7
Place onto a serving platter, drizzle the balsamic glaze over the mixture and serve with crusty bread.
201
kcal
Calories
11
g
Fat
20
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 3 tablespoons olive oil good quality, 5 each sage leaves fresh and whole, 1 each lemon zest grate into strips with a vegetable peeler, and more.
Yes, Sage Fried Baby Peppers, Garlic and Olives falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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