Nuts and olives make this an extra-fancy side dish to serve with baked chicken or on a vegetable plate.

　　

Ingredients

serves 8, 2/3 cup per serving

　　2 tablespoons pine nuts

　　1 tablespoon olive oil

　　3 medium bell peppers (various colors), sliced

　　1 medium onion, sliced

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　1/8 to 1/4 teaspoon pepper, or to taste

　　1/8 teaspoon salt

　　2 tablespoons chopped kalamata olives

　　

Step 1

In a large skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until they’re just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

　　

Step 2

Pour the oil into the same skillet, swirling to coat the bottom. Increase the heat to high. Cook the bell peppers, onion, and garlic for 10 to 15 minutes, or until the desired texture, stirring occasionally. Stir in the pepper and salt. Serve sprinkled with the olives and pine nuts.

　　

Cook’s Tip

Step 3

If you prefer, you can use chopped pecans instead of the pine nuts and/or substitute other good-quality black olives or stuffed green olives for the kalamata olives.

　　

Cook’s Tip on Skillets

Step 4

A heavy skillet heats more evenly and cooks food more quickly than thinner skillets, which tend to burn in some areas while undercooking in others.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 45

　　

Step 7

Total Fat: 3.0g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.5g

　　

Step 11

Monounsaturated: 2.0g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 67mg

　　

Step 14

Carbohydrates: 4g

　　

Step 15

Fiber: 1g

　　

Step 16

Sugars: 2g

　　

Step 17

Protein: 1g

　　

Step 18

Dietary Exchanges

　　

Step 19

1 Vegetable

　　

Step 20

1/2 Fat

　　American Heart Association Quick & Easy Meals