• 2 Tbs. olive oil

  • 1 onion, sliced lengthwise into half-moons

  • 6 large bell peppers of assorted colors, cored and sliced lengthwise

  • 4 garlic cloves, thinly sliced

  • 2 tsp. honey (or sugar)

  • 1 Tbs. dried oregano (or 3 Tbs. fresh chopped oregano)

  • 4 plum tomatoes, seeded and chopped (or 1.5 c. cherry tomatoes, sliced in half and seeded)

  • ½ c. chopped fresh basil*

  • salt and freshly ground pepper, to taste

  • juice from ½ lemon


Heat olive oil in a large skillet over medium high heat.  Add the onion and cook until translucent and starting to brown, about 2-3 minutes, stirringly occasionally.  Add the peppers and cook for another 4-5 minutes, until crisp-tender, stirring frequently.  Add the garlic and cook another 1-2 minutes, stirring frequently.  Stir in the honey and oregano and cook for 1 minute.  Add the tomatoes and cook for an additional 1 minute.  Stir in the basil and remove from heat.  Add salt and freshly ground pepper to taste.  Stir in the lemon juice and serve.  Goes well with grilled chicken, fish, or steak; also a good topping for toast or a filling for tortillas.

*Note: If you don’t have basil, try using another fresh herb (some options include ¼ c. chopped fresh sage, or 1 Tbs. chopped fresh rosemary).

Recipe adapted from: