Serves: 2
Time to make: 20 minutes
Time to make: 20 minutes
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
- Vegan
Ingredients
- 2 red bell peppers
- 1 cucumber
- 4 small or 2 large carrots
- 6 cloves of minced garlic
- Bragg's Apple Cider Vinegar
- Sea salt
- Black pepper
- Extra virgin olive oil
Directions
Slice or dice your red peppers, cucumber, and carrots and put them in a sautee pan with salt, pepper, and olive oil. Place them on the stove on medium-high heat (No. 7). Once the veggies start to sizzle, stir every 1-2 minutes until they become limp. Add your garlic and allow it to become fragrant (1 minute). Reduce heat to medium-low (No. 2) and let the veggies sit for a couple minutes with a lid until just about fork tender. Now turn heat to max (No. 10) and wait about 40 seconds for the veggies to sizzle again. Now pour apple cider vinegar around the outside perimeter of the veggies with your thumb on the spout to control the amount. You'll know you've added enough apple cider vinegar when the sizzle of the veggies becomes muffled. Let the vinegar burn off for exactly 1 minute. Remove from stove and correct seasoning.
