Ingredients:

  • 3 large bell peppers, assorted colors
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Slice the bell peppers and onions into uniform strips, approximately 1/4 inch (6mm) thick.
  2. Heat the olive oil and butter over medium-high heat until the butter foams and begins to smell nutty. Add the onions and sauté for 4–5 minutes until the edges become translucent and pale golden.
  3. Increase the heat slightly and add the sliced bell peppers. Spread them in an even layer and let them sit undisturbed for 2–3 minutes to create a mahogany-colored sear. Stir occasionally until the peppers are tender-crisp and exhibit charred edges.
  4. Reduce the heat to medium. Stir in the minced garlic, salt, pepper, and dried oregano. Sauté for 60–90 seconds until the garlic becomes fragrant, then remove from heat immediately.