Recipe: Peppers with Balsamic Vinegar and Fresh Herbs

Peppers with Balsamic Vinegar and Fresh Herbs

1/4 cup olive oil
1 large onion, halved and thinly diced
4 medium red bell peppers, cut into 1/4 inch strips
4 medium green bell peppers, cut into 1/4 inch strips
1/3 cup minced fresh parsley
1/3 cup shredded fresh basil or
1 1/2 tsp. dried basil
1 Tbsp. fresh thyme or 1 tsp. dried
1/4 cup balsamic vinegar or
good red wine vinegar

In large skillet, warm the oil over moderate heat. Add onion and cook until softened, but not browned, about 3 minutes.

Add bell peppers, toss to coat with oil. Cover and cook until the peppers are tender, 10 to 12 minutes.

Add parsley, basil and thyme and cook, uncovered for 5 minutes.

Stir in the vinegar and continue cooking for 5 minutes. Season with salt and pepper to taste. Serve either hot or cold.

Servings: 8
rec.food.recipes/Tonkcats/1999