Three- Pepper Saute
Serve this very colorful vegetable hot, with grilled swordfish or
chicken breast. I also like it at room temperature as part of an
antipasto buffet or with cold roast veal.
Makes 6 to 8 servings
3 tablespoons pure olive oil
1 large onion, peeled, halved and thinly sliced
1 large red bell pepper, seeded and cut lengthwise into strips
1 large green bell pepper, seeded and cut lengthwise into strips
1 large yellow or orange bell pepper, seeded and cut lengthwise into
strips
2 cloves garlic, minced
1/2teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Heat the olive oil in a large skillet
over low heat.
Add the onion and cook, stirring, until
translucent, 10 to 15 minutes.
Stir in the peppers and garlic. Cook,
stirring, until the peppers are tender, but the colors are still very
vibrant, 10 to 15 minutes longer.
Season well with thyme, oregano, salt and
pepper.
Serve this simple three pepper saute
cooking recipes very hot or at room temperature.
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