Skilled-Grilled Mini Sweet Peppers With Pesto

Photo provided by Prime Time International  --  Skillet-Grilled Mini Sweet Peppers and Mushrooms With Pesto makes a healthful summer side dish.
Photo provided by Prime Time International -- Skillet-Grilled Mini Sweet Peppers and Mushrooms With Pesto makes a healthful summer side dish.

Prime Time International

Skillet-Grilled Mini Sweet Peppers With Pesto

Serves 4. Recipe is from Prime Time International.

12 tricolored mini sweet peppers

6 fresh mushrooms

1 medium onion

1 medium tomato

6 baby artichokes, canned or in a jar

2 tbls. olive oil

2 tbls. salted and roasted sunflower seeds

3 tbls. pesto sauce, fresh or pre-made

1 tbl. lemon juice

1/2 tsp. salt

1. Slice minipeppers and onions into bite-sized wedges.

2. In a skillet, on high heat, add oil only to coat pan and flash fry onions, peppers, mushrooms and baby artichokes, turning just to brown edges and soften.

3. Lower heat to medium and add 1 tablespoon of olive oil.

4. Cook vegetables until tender, about 15 minutes.

5. Pour pesto sauce and lemon juice over vegetables and serve with sunflower seeds as garnish.