Sauteed Portobello Mushrooms and Onion in a Balsamic Reduction

2 tbsp olive oil

3 large portobello mushrooms, cleaned, cut into lengths

2 medium red onions, sliced

1 red bell pepper, sliced

1/4 cup balsamic vinegar

1/2 tsp dried basil

1/2 tsp dried rosemary

1/2 tsp chili powder

1/2 tsp sea salt

1/2 tsp ground black pepper

Heat the oil in a large pot.  Saute all of the vegetables for 4-5 minutes.

Add all the remaining ingredients and saute for 3-4 minutes.

Serve immediately.

From The $10 Gourmet by Ken Kostick