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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 tablespoon 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 min- utes. 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.

Serves 8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.