Sweet Pepper, Mushroom, and Onion Medley
This easy side dish medley of sweet bell peppers, mushrooms, and onions is flavored with sautéed garlic and a splash of balsamic vinegar.
As side dishes go, this blend of peppers, onions, and mushrooms is about as colorful (and tasty) as you can get.
Seasoned with nothing but garlic, salt, pepper, and a splash of balsamic vinegar this easy skillet medley is cooked slowly and evenly over medium heat to allow the natural, sweet flavors of the vegetables to develop.
Serving suggestions
Because its flavors are so simple, this side dish can be served alongside a wide variety of entrées. Here are a few you might want to try.
- Oven Roasted Chicken Thighs
- Barbecue Chicken Meatloaf
- Garlic Crumb Topped Chicken
- Italian Steak with Garlic Butter and Peppers
- Pan-Seared Rib-Eye Steaks
- Oven-Fried Parmesan Pork Chops
- Pan-Seared Pork Rib Chops
- Grilled Swordfish with Lemon-Basil Butter
- Oven-Baked Fish with Caesar Topping
Or, make it a main dish:
It’s also easy to turn our bell pepper, mushroom, and onion medley into a main dish. Here are a couple of easy ideas:
- Make a one-dish pasta dinner: Once cooked, toss the veggies together with pasta (rotini is a good choice) and crumbled Italian sausage, top with grated Parmesan, and serve.
- Make a flatbread: Buy some naan (we love Stonefire roasted garlic flavor) or other ready-made flatbreads and top with the cooked veggies and a blend of shredded Italian cheeses.
- Make a low-carb “rice” bowl: Serve the vegetable medley along with shredded rotisserie chicken over steamed riced cauliflower, and drizzle with balsamic glaze for some added flavor.
Sweet Pepper, Mushroom and Onion Medley
Ingredients
- 3 large, sweet bell peppers (red, orange, and/or yellow)
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- Salt and freshly ground black pepper
- 1-1/2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Remove the stem, core, and seeds from the peppers and slice them lengthwise into thin strips. Set aside.
- Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until they are very soft and golden in color, 7 to 8 minutes.
- Add the garlic and cook for another minute.
- Add the mushrooms, season with salt and pepper, and continue cooking, stirring from time to time, until any moisture given off by the mushrooms has evaporated and they’ve turned a rich golden brown, 6 to 8 minutes.
- Add the peppers, season again with salt and pepper, and continue cooking, stirring frequently, until the peppers have softened, 6 minutes.
- Add the balsamic, cover the pan, and cook for an additional 6 to 8 minutes, stirring every minute or so.
- Remove the cover and cook for 2 to 3 minutes longer, stirring often. The peppers should be sweet and very tender. Taste and adjust the seasoning as needed.
- Transfer the mixture to a large bowl, sprinkle with parsley, and serve family-style.
19 Comments on “Sweet Pepper, Mushroom, and Onion Medley”
Can you freeze this?
Hi Lucy,
I have not done it myself, but once the mixture is cooked I see no reason why you can’t freeze it. Like all frozen veggies, you can expect it to give off some liquid when defrosted, so I would reheat it in a skillet over medium-high heat.
Nutrition values, please?
Hi Scotty,
I’ve updated the recipe with the nutrition values and added some serving suggestions to the post.
Excellent! Thanks for sharing this!
With these cook times my onion wound up mush. Great flavors though! The next time I will cook the onions and mushroom together and see how that works.
Hi Devon,
Sorry to hear your onions were overcooked, but glad that you enjoyed the flavors.
How many calories is in a portion ???
Thanks for the information. Can I put beef or another meat with this and then do I delete any ingredients you mentioned?
Hi Eleanor,
You can add any meat you like to this without deleting any of the other ingredients. Beef, pork, and chicken would all be good.
Tripled the recipe and made it with baby portobellos of course the cook times were much longer and served over brown rice ramen with tofu cubes. Awesome!
Perfect with grilled pork loin
Tripled the recipe and made it with baby portobellos of course the cook times were much longer and served over brown rice ramen with tofu cubes. Awesome!
Hi Rick,
Thanks for your comment! That’s a great way to make this dish into a healthy vegetarian meal.
Tripled the recipe and made it with baby portobellos of course the cook times were much longer and served over brown rice ramen with tofu cubes. Awesome!
Perfect with grilled pork loin
Perfect with grilled pork loin
Add some basil and red pepper flakes, pour it over some penne pasta, serve with garlic bread and a good red wine, and you have a great meal.
Great idea – thanks for sharing!