Pepper and onion vegetables

Ingredients for 2 servings:

• 3 bell peppers, red, yellow and orange
• 1 onion(s), preferably red, white or yellow, as well as spring onions
• 1 tbsp Paprika paste or Ajvar, alternatively Tomato paste
• 1 tsp rapeseed oil
• e.g. pure tomato juice or tomato juice with beetroot, celery
• 1 tsp, heaped sugar, brown
• salt and pepper
• chili powder
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Great side dish to grilled or roasted meat or fish, to pasta, potatoes, mashed potatoes or rice

Wash the bell peppers, halve them, and remove the light inner skin and seeds. Cut the peppers into bite-sized pieces. Peel the onion, halve lengthwise, and cut into thin segments. Heat oil in a pan. Add the vegetables to the pan, reduce the heat to 3/4, and let the vegetables brown for a few minutes. Season with salt and pepper. Make a little space in the center of the pan, add the sugar, and let it caramelize. Add the ajvar, tomato paste, or bell pepper, and lightly roast. Mix everything thoroughly. Add vegetable juice as needed. The sauce should be creamy, not soupy. Mix well, bring back to a boil, and season to taste.