Onions and Peppers

Here at Abbio, we eat sauteed vegetables for dinner (and sometimes breakfast) at least twice a week. We love the simplicity, and we strongly prefer lightly sauteed vegetables to raw because of the extra flavor. Pair these vegetables with Shrimp in Lemon and Garlic Butter Sauce and quinoa for a full meal.


2 bell peppers, orange or red
1 large yellow onion
2 Tbs Grapeseed oil

Tools you need

Saute pan
Chef’s knife
Cutting board
Rubber tongs


Slice the bell pepper and the onion into strips. See our bell pepper tutorial and our onion tutorial if you’ve never done this before.

Recipe Directions

In the saute pan, heat the grapeseed oil on medium heat.

Add the peppers to the pan with a pinch of salt and pepper. Move them around the pan every ~30 second to keep it from burning. Cook for 1-2 minutes. Note we like to start cooking the pepper first (before the onion) because it takes longer for pepper to cook down to the same softness.

Add the onion to the same pan and continue cooking for another 3-4 minutes until it’s just starting to soften.

Add salt and pepper to taste. Take the cooked vegetables out of the saute pan and set them aside.