2 tbls. olive oil
1 large red onion, sliced
2 red peppers, cut into strips
1 big carrot, peeled and cut into thin strips
1 tablespoon cumin
½ tsp. salt
Zest and juice of one lime
Add oil to large sauté pan or skillet.
Add onion, peppers and carrots and turn to coat well. Cook on medium high heat without moving until onions start to brown. Stir well and add salt. Continue cooking until vegetables reach desired doneness. They can be slightly soft or full-blown brown and crusty.
Take off heat and stir in lime zest and juice. Taste for seasoning. Serve soon.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.