SAUTEED MUSHROOMS OR PEPPERS

1 tablespoon olive oil
1 pound domestic white or brown mushrooms rinsed and sliced (OR 1 pound yellow red bell peppers, stemmed, seeded, and cut into 1/4-inch thick bite-size strips)
Red, yellow, or white onions, halved and sliced thin
Salt
2 garlic cloves, minced

Heat oil in large skillet over medium-high heat. When oil starts to shimmer, add vegetables and a sprinkling of salt, and cook, stirring often, until vegetables are soft and liquid evaporates, 5 to 7 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Turn onto a plate and serve with entree.

Makes 2 cups
Source: CookSmart: Perfect Recipes for Every Day by Pam Anderson