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Prep Time 4 hours
Cook Time 12 minutes
Total Time 4 hours 12 minutes
Servings 4 -6
Author Sara

Ingredients

  • 4 bell peppers seeds and stems removed, sliced into strips
  • 1 large onion peeled and sliced into strips
  • 2 large garlic cloves peeped and minced
  • juice from 2 oranges
  • juice from 1 large grapefruit
  • zest and juice from 1 lemon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/3 cup olive oil
  • Mexican Quinoa see recipe below
  • 5 Minute Guacamole see recipe below
  • 5 Minute Pico de gallo see recipe below

Instructions

  1. Add the peppers and onions to a large bowl.
  2. Add the marinade ingredients to the bowl and toss well to coat.
  3. Cover and refrigerate for 4-8 hours.
  4. In a large sauté pan over medium high heat add the vegetables and 1/4 cup of the marinade.
  5. Cook until the vegetables are softened about 8-12 minutes.
  6. Serve with Mexican quinoa, guacamole, and pico de gallo.
  7. Squeeze with lime as desired.