Sauteed Bell Peppers and Onion with Olives and Meyer Lemon

A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.

Step: 1

Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.

Step: 2

Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.

Step: 3

Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

Per Serving: 262 calories; protein 1.5g; carbohydrates 13.2g; fat 24.3g; sodium 657.3mg.

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This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .