Pan-roasted peppers are about to become your weeknight savior! This speedy side dish comes together in just 20 minutes, so it's easy to include a side of veggies with dinner even on your busiest weeknights.
Cut sweet peppers lengthwise into 1-inch-wide strips, sweet onion into thin wedges, and garlic into thin slices.
In a 12-inch skillet cook vegetables in olive oil over medium-high heat about 5 minutes or until just tender. Add fresh herbs and balsamic vinegar. Add salt and black pepper to taste; toss to coat.