Serves: 4
Prep.Time: 40 minutes
2 medium Onions -- sliced
2 tablespoons Olive Oil
2 medium Green Peppers -- cut in thin strips
2 cloves Garlic -- minced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 teaspoon Red Wine vinegar
1/2 teaspoon Salt
3 teaspoons Pepper
2 large fresh ripe Tomatoes, peeled, seeded -- diced
Pitted Ripe Olives for garnish (I use Kalamata)
In a large skillet, saute onions in oil 4-5 minutes or until soft. Add peppers, garlic, basil, vinegar, salt and pepper; mix well. Cover and cook 5 minutes over low heat (Do not overcook and allow vegetables to become mooshy.) Add tomatoes and simmer 5 minutes uncovered. Serve warm, garnished with olives. Another garnishing option is some crumbled Feta or goat cheese.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved