Onion, Pepper, Sea Salt And Seasoning Recipe

Prepare vegetables

Peel the yellow onion, cut it in half from root to tip, then slice each half into thin (about 1/4-inch) half-moons. Core the red and green bell peppers, remove seeds and membranes, then slice into 1/4-inch strips.

Preheat pan

Place a large skillet over medium heat and add the olive oil. Allow the oil to warm for about 1 minute until it shimmers but does not smoke.

Sauté onions and peppers

Add the sliced onion to the skillet and cook, stirring occasionally, for 3–4 minutes until it begins to soften and turn translucent. Add the bell pepper strips and continue to cook, stirring every 1–2 minutes, for an additional 6–8 minutes until the peppers are tender-crisp or longer (10–12 minutes) for more caramelization.

Season

Sprinkle the sea salt, ground black pepper, and the seasoning blend evenly over the vegetables. Stir thoroughly to combine and continue to cook for another 1–2 minutes so the seasonings bloom and adhere to the vegetables. Taste and adjust salt, pepper, or seasoning blend to taste.

If using butter, push the vegetables to one side of the pan and add the butter to the empty side. Allow it to melt, then stir it through the vegetables for a richer finish. Remove the skillet from heat.

For a fresh finish, stir in the chopped parsley and lemon juice (if using) right before serving. This brightens the flavors and adds a touch of freshness.

Serve warm as a side dish, sandwich topping, fajita filling, or mixed into pasta, rice, or grain bowls. Leftovers keep in an airtight container in the refrigerator for up to 4 days.